Aren’t radishes just so pretty! They are also really easy to grow so if you’ve got a spare spot in the garden or a space for a grow bag on the balcony, give them a go. I’ve always added them to salads, but recently have been converted to roasting them too. It brings out a delicious sweetness.
These little vegetarian tartlets make great finger food for summer parties or you could make one big one instead. You can eat them warm or cold.
The pesto recipe is one of my favourites and is great in a multitude of dishes. Smother over fresh pasta, mix some into an omelette or use in sandwiches.
Makes 12 parcels
6 sheets of filo pastry
approx. 25g melted butter/ vegan alternative
2-3 radishes per parcel (depending on size)
For the pesto
4 tblsp olive oil
A couple of sage leaves (fresh or dried)
Start by making the pesto. This will last a few days if kept in a sealed container in the fridge. Preheat the oven to maximum temperature. Cut the tomatoes in half and place on a baking tray with a drizzle of olive oil and a sprinkle of salt. Once the oven is at temperature, pop the tomatoes in then switch off the oven, leaving the door closed. Leave the tomatoes in for about an hour whilst the oven cools down. This will soften them and help bring out their sweetness.
Roughly chop the walnuts and sage leaves, then put into a blender with the roasted tomatoes and olive oil and whizz to a paste. Add a little more olive oil if it seems too thick.
When you are ready to make the tartlets, preheat the oven to 160C. Cut the filo pastry into approximately 8cm squares. You can make slightly larger tarts (or one big one), if you are making as a starter, or smaller ones if you want them as canapés.
Use a jam tart tin to make the tartlets. Layer up 6 squares of filo pastry in each, brushing a little melted butter between each layer to make them stick together. Alternate the angle of the squares so you make a flower shape for each tartlet. Brush a little more melted butter over the top layer.
Bake the pastry cases for 12 minutes, until they turn golden brown. Roast the radishes at the same time by placing on a baking tray with a drizzle of olive oil.
Leave the filo cases to cool then add a teaspoon of the pesto and top with the radishes!