May #5 - Radishes and my simple spring tart recipe

Buttery shortcrust pastry topped with creamy ricotta, thin slices of crunchy radish and asparagus. The perfect addition to your spring table.

May 31, 2025

HISTORY:

Another vegetable that goes back thousands of years! First traced to China, where wild varieties can still be found, radishes made their way across Ancient Egypt and Greece. The Ancient Greeks are said to have revered them so much, they offered golden replicas of radishes to the god Apollo.

FUN FACTS:

There are spring, summer, and winter radish varieties. In spring, look out for salad radishes like French Breakfast, Champion, or Cherry Belle.
Their Latin name, Raphanus sativus, means “easily reared” because they grow just a few weeks after planting.
An old English text suggests that, with the right incantations, an uprooted wild radish could reveal witches.
Radishes have long been used for medicinal purposes: they were said to treat melancholy, insanity, and rheumatism during the Middle Ages.

HOW TO COOK RADISHES:

Raw:

Eat them whole with a bit of butter and flaky salt: radis croque en sel in french
Slice into salads for a peppery crunch.
They’re also excellent pickled: thinly slice and cover with a 2:1 mix of vinegar and hot water, plus salt, sugar, and spices of your choice.

Use the leaves too! They add a peppery bite to salads or can be blended with Parmesan, walnuts, and EVOO to make a punchy pesto.

Cooked:

Halve or slice (leaves on or off), and simmer gently in a pan with a splash of water until tender. Add butter and a teaspoon of sugar or honey to glaze.
Roast them whole with olive oil, garlic, and herbs.
Thin slices also add a subtle bite to stir-fries.
The leaves can be used just like spinach in most recipes.

Flavour pairings: Radishes love goat’s cheese, citrus, onions, beef, charcuterie, fish, or miso.

Fancy trying my radish recipes?

Spring toast with whipped cottage cheese, peas & rocket: see last week’s post
Radish and asparagus tart: scroll down for this week’s recipe
Radishes with wild garlic butter

MOOD FOOD - HAPPY:

Radishes might be small, but they’re packed with powerful plant compounds, especially since we often eat them raw. Here’s why they’re worth celebrating:

Gallic acid and sulforaphane – These sulphur-containing antioxidants have been studied for their potential anticancer effects.
Glucosinolates – Another group of sulphur compounds, known for helping to regulate blood sugar levels and support the body’s natural detox processes.
Vitamin C – Essential for healthy skin and immune function, helps protect cells from premature ageing and is required for dopamine conversion (one of our mood hormones).
Phenolic compounds and other antioxidants – These help reduce oxidative stress in the body and may even support brain health.

This week’s recipe:

Radish and Asparagus Tart

A lovely vegetarian main for spring:

My radish and asparagus tart.

Buttery shortcrust pastry filled with creamy cacio e pepe ricotta, and topped with dressed rocket, crisp radishes, and tender asparagus. A vibrant vegetarian main or elegant starter, perfect for spring gatherings.

Ingredients (4 portions):

Radish and asparagus tart recipe:

100g self-raising flour
60g salted butter
150g ricotta
20g Parmesan
150g radishes
90g asparagus
20g rocket
1 lemon
Sea salt
Black pepper
Extra virgin olive oil (EVOO)

Method:

Preheat the oven to 180°C (fan 160°C/gas mark 4).
Make the pastry: Cut the butter into small cubes and place in a mixing bowl with the flour. Rub together with your fingertips until the mixture resembles breadcrumbs. Add 1 teaspoon of cold water and gently bring the dough together into a ball. Wrap and chill in the fridge for 30 minutes.
Bake the base: Roll out the chilled dough into a rough circle on a floured surface and transfer to a lined baking tray. Use a fork to create a pattern around the edges. Bake for 15 minutes, then allow to cool completely.
Prepare the filling: In a bowl, mix the ricotta with the zest of half a lemon, the grated Parmesan, a pinch of sea salt, and freshly ground black pepper.
Prep the veg: Thinly slice some of the radishes and quarter the rest. Use a vegetable peeler to shave half the asparagus into ribbons; slice the remainder into small rounds, keeping the tips whole. In a separate bowl, toss the radishes, asparagus, and rocket with the juice of the whole lemon and a drizzle of EVOO. Season lightly with salt.
Assemble the tart: Spread the ricotta mixture evenly over the cooled pastry base. Top with the dressed vegetables.
Serve: Slice and serve immediately, or chill and bring to room temperature before serving. Bon appétit!