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Caramelised radish and goat's cheese tarte Tatin recipe

Caramelised radish and goat's cheese tarte Tatin recipe

14 ratings

Make the most of the April harvest with this savoury spin on the French dessert classic. Letting out their natural sugars when caramelised while still retaining their savoury qualities, these seasonal radishes are complimented perfectly with tangy goat's cheese. Finish with an extra drizzle of honey and serve with a green salad, for an added freshness. See method

  • Serves 6
  • 13 mins to prepare and 45 mins to cook, 2 mins to cool
  • 281 calories / serving
  • Vegetarian


  • 375g pack ready-rolled lighter puff pastry
  • 45g unsalted butter
  • 2 x 240g packs radishes, topped and tailed
  • 2 tbsp clear honey, plus extra to drizzle
  • 2 tbsp balsamic vinegar
  • 10g fresh thyme, 5g leaves picked
  • 125g pack soft goat's cheese, chopped
  • 12g hazelnuts, toasted and roughly chopped
  • green salad, to serve (optional)

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    9g 47%
  • Sugars

    9g 10%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 25.3g Protein 6.6g Fibre 2.6g


  1. Unroll the pastry and cut out a 25cm round using a plate as a guide. Transfer to a lined baking sheet, prick all over with a fork and chill for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Meanwhile, melt the butter in a 22cm ovenproof frying pan. Add the radishes, season and cook gently over a medium-low heat for 10 mins to soften, shaking the pan occasionally.
  3. Add the honey and balsamic vinegar and cook for a further 5 mins, shaking the pan now and then, until starting to caramelise. Remove from the heat, scatter over the thyme leaves, then arrange the radishes in a single layer in the pan.
  4. Remove the pastry from the fridge and drape over the top of the radishes, tucking it down the sides of the pan with a wooden spoon. Transfer to the hot oven and bake for 30 mins or until the pastry is crisp and golden.
  5. Leave for 2 mins, then place a large plate or board over the top and invert the pan to turn out the tart. Crumble over the goat's cheese and scatter with the hazelnuts. Finish with some black pepper, a drizzle more honey and a few thyme sprigs. Serve with a green salad, if you like.

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