Radish Tarte Tatin with Feta
We’ve taken the classic French tarte tatin, flipped it on its head (literally), and given it a savoury twist with caramelised radishes, tangy balsamic, and herby thyme. Add creamy feta and a sprinkle of toasted pumpkin seeds and booooooooom - you've got a flaky, golden showstopper that’s just as good for a cosy weeknight as it is for impressing your mates!
Only got one bunch of radishes? No worries. Just bump it up with another rooty veg like carrots, beetroot, or even red onions. Or scale it down and make a cute lil’ version in a smaller dish. It’s a flexible, no-fuss kind of tart.
Ingredients
- 2 sheets puff pastry (thawed if frozen)
- 3 tbsp butter
- 2 tbsp honey
- 2 bunches radishes (trimmed and halved if large)
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves
- 100g feta, crumbled
- Toasted pumpkin seeds (for serving)
Method
- Preheat your oven to 200°C (fan 180°C). (This recipe is fab if you have an ovenproof frying pan, as you can do all the frying and baking in the same dish. If you don't have a frying pan that can go in the oven, then fry your radishes separately and then transfer to an appropriate baking dish to add your balsamic, honey & pastry.)
- Heat a splash of oil in an ovenproof frying pan over medium heat. Add the radishes, cut-side down, and cook for 5–7 minutes or until golden and starting to soften.
- Add the butter, honey, and balsamic vinegar to the pan. Swirl it all around gently and let it bubble for another couple of minutes until slightly thickened. Sprinkle over the thyme.
- Cover the radishes with your puff pastry sheet, tucking the edges in around them like a snug little blanket.
- Bake for 25–30 minutes, or until the pastry is golden, puffed, and cooked through.
- Rest for 5 minutes, then place a plate over the pan and carefully flip it out (watch for hot caramel!).
- Crumble over feta and finish with toasted pumpkin seeds. Best served warm
