In the Kitchen: Radish Galette

This was a test recipe I worked on to use up some black and watermelon radishes from our CSA. Overall, I liked it! I would suggest making it for a group and eating it in one sitting though- radishes tend to have a pretty intense odor if stored in the fridge for too long!

Watermelon radish & black radish

Prep

What you need:

4 medium sized radishes, thinly sliced (I used both black and watermelon)
1 sheet of puff pastry
2 Tb goat cheese
2 Tb olive oil
salt and pepper to taste
1 egg, beaten

The plan:

After the fold

Preheat oven to 400 degrees. Thaw puff pastry as directed and lay flat. Crumble goat cheese and layer radishes in a square a few inches in from the edge of your dough. Drizzle with olive oil and then fold dough partly over the radishes, pinching to hold together. Season and then apply egg wash to dough to hold the folds.  Bake 20-30 minutes or until dough is golden brown. Serve hot.

A few tips: I drizzled the radishes with olive as I directed above, but I almost think it would work better if you tossed the radishes in the olive oil and seasoning before layering onto the dough. Also, if you aren't a fan of radishes, this might not be the dish for you- the flavor is strong but pairs nicely with the goat cheese and flaky crust.