No, those aren't flowers adorning this creamy cauliflower tart! They're thinly sliced watermelon radishes—they take on that distinctive shape, not to mention that stunning shade of deep fuchsia, when baked.

Martha Stewart Living, April 2018


Credit: Anson Smart

Recipe Summary

30 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • On a lightly floured piece of parchment, roll dough into an 11-inch round. Fit into a 9-inch tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes.

  • Preheat oven to 400 degrees. Line crust with parchment; fill with dried beans or pie weights. Bake on a rimmed baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, 15 to 17 minutes. Let cool completely.

  • Reduce oven to 375 degrees. In a skillet, melt butter over medium heat. Add shallot; cook, stirring, until softened and translucent, about 5 minutes. Add cauliflower, 1/2 cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Let cool slightly.

  • Puree cauliflower mixture in a blender until smooth. Add egg; process until smooth. Stir in thyme. (You should have 1 1/2 cups puree.) Transfer to crust; smooth top with a spatula.

  • Toss radishes with oil; season with salt and pepper. Arrange on top of puree, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving.