Mini Radish Puffs
These mini puff pastry tarts with goat's cheese, radishes, and microgreens are delicious, peppery, and delightfully rich. They are a perfect appetizer or cocktail party pass around.
So, I witnessed a torrential downpour last night that was so wild and windy that water was shooting out from manhole covers like a geyser. It was awesome, but slightly frightening when the tornado watch notifications popped up on my phone. I'd been shopping earlier in the day and I bought a rain coat - talk about good timing.
The rain started when we were on our way to a jazz set with Chick Corea's trio at the Dakota. Since this is a food blog, I feel I should tell you that I had the weirdest and most interesting cabbage rolls at the show - they were vegetarian and full of cruciferous veggies and mushrooms and then topped in a cream fraiche sauce. I chased it with a root beer float, but let's focus on the fact that I ate a relatively healthy main course! hah.
Thankfully, by the time we left the rain was just a little drizzle and today the sun is bright, bright, bright. I'm off to go blueberry picking today - hopefully I'll have a bucket or two of blueberries for me and a few photos for you by the end.
Enjoy these delicious mini radish puffs!
Mini Radish Puffs
Makes 12 puffs | Prep Time: 5 minutes | Total Time: 25 minutes
2 sheets readymade puff pastry, cut into 12 rectangles
1 beaten egg
5 ounces crumbled goat's cheese
10 to 12 radishes, thinly sliced
1 teaspoon sea salt
Preheat oven to 400 degrees F (200 C).
Place pastry onto baking sheets and fold over the two ends on the shorter side to create a small lip.
Brush pastry with beaten egg. Prick each pastry with a fork several times.
Bake pastries for 8 to 10 minutes or until puffing and lightly browned.
Layer goat cheese evenly across pastries and add a layer of sliced radishes.
Bake for another 8 to 10 minutes or until pastry is browned and radishes are translucent.
Add microgreens and a sprinkle of salt to each pastry and serve immediately.