Recipes / Snacks and Starters

CSA Series: Radish & Herbed Goat Cheese Tart

CSA season is finally here! Every week for the next few months, CSA members will receive just-picked, peak-season fruits, veggies, and herbs from a local farmer. In my CSA, some offerings are very rare and special, like the strawberries that we get for just a week or two. But some things, like radishes, show up frequently. When this happens, I try to find creative ways to use these veggies. This radish and herbed goat cheese tart is the perfect way to change up your radish routine. Plus, it makes great use of any herbs that you might get in your CSA share. 

Radishes: Not Just a Salad Topping

Raw radishes are great sliced thin and served in salads, on tacos, or with some salted butter on crusty bread. But when you roast radishes, they turn into something completely different. A wonderful, rich sweetnesses replaces the spicy bite. It’s true kitchen witchery! Pair that roasty goodness with goat cheese mixed with fresh herbs and you’ve got magic. Using puff pastry for the base of the tart is a great shortcut. This recipe is easy to make and easy to customize. Use whichever herbs you have on hand. Finally, if you want to reduce food waste and make use of the radish greens, you can whip those up into a pesto to top the dish. It really takes things to the next level and it’s a good way to use the entire radish. 

Make this radish and herbed goat cheese tart as an easy spring appetizer. It can even serve as a lunch or light dinner with a nice salad or fruit on the side. 

One of the most exciting things about joining a CSA is that you get all kinds of food that you never thought to cook with. All summer we’ll be sharing recipes that use CSA veggies. Stay tuned for more, and share your CSA recipes in the comments! 

Radish and Herbed Goat Cheese Tart

Radish and Herbed Goat Cheese Tart

Yield: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Roasted radishes, herbed goat cheese, and puff pastry make a perfect spring starter.


Radish and Herbed Goat Cheese Tart

  • 1 puff pastry, thawed and rolled to about 12x16 inches
  • Herbed goat cheese (see below)
  • Roasted radishes (see below)
  • 1 egg, beaten with a splash of water
  • Radish greens pesto (see below)

Herbed Goat Cheese

  • 4 ounces plain goat cheese, softened
  • 2 ounces cream cheese, softened
  • 1/4 cup assorted fresh herbs (I used tarragon, rosemary, basil, and thyme)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Roasted Radishes

  • 1 small bunch radishes, greens removed, cleaned and chopped (about 1 cup of chopped radishes)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Radish Greens Pesto

  • Greens from 1 bunch of radishes (about 1 packed cup of greens)
  • 1 clove garlic, peeled
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup pine nuts or slivered almonds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Zest and juice of one lemon
  • 1/2 cup olive oil


Radish and Herbed Goat Cheese Tart

Preheat oven to 425 degrees. 

Score puff pastry: use a knife to trace a light outline around the perimeter of the pastry, leaving about a half-inch edge. Do not let the knife go through the dough; you just want a slight indent. Pierce the center rectangle several times with a fork. 

Spread the herb mixture across the middle rectangle, covering completely. You can use a spatula but I find it easiest to just use my (clean) hands. Sprinkle the roasted radishes over the cheese. Brush the egg wash around the edge of the tart, over the exposed puff pastry border. Bake on the middle rack for about 25-30 minutes, or until the puff pastry is golden brown and flaky. 

When the tart comes out of the oven, let it cool for 5 minutes then drizzle the pesto over top. Serve remaining pesto on the side for dipping.

Herbed Goat Cheese

Using a rubber spatula, mix all ingredients together until well-combined and smooth. You can also use a hand or stand mixer.

Roasted Radishes

Preheat oven to 425 degrees. Toss the chopped radishes in olive oil, salt, and pepper and spread across a baking sheet. Roast for 15 minutes, until radishes are slightly done (they’ll continue to cook on the pastry).

Radish Greens Pesto

Add all ingredients except the olive oil to a food processor. Pulse until finely chopped and well combined, then, with the food processor running on low, slowly pour in olive oil until everything is incorporated. You want this to be slightly runnier than pesto typically is because you’ll drizzle it over the tart. 

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