Radish Green Tart
Automatically translated from Romanian. See the Romanian original
An unusual savory tart made from radish leaves sautéed with onion and garlic, combined with eggs, Parmesan, mozzarella, and sour cream, baked until golden brown — perfect as an appetizer or side dish.
Ingredients
Method
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Wash the radish leaves very well and sauté them in oil with onion and garlic.
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Mix all the ingredients well: the sautéed leaves, flour, eggs beaten with salt and pepper, Parmesan, sour cream, mozzarella, baking powder, and the chopped parsley and basil.
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Pour the mixture into a round pan (24-25 cm in diameter) and sprinkle breadcrumbs and grated Parmesan on top.
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Bake in the oven for 25 minutes at 180 degrees.
The story behind this recipe
Radish leaves go as well in a tart as peanuts go with beer. They can be cooked just like spinach and eaten instead of a side dish with ANYTHING! For one tart, I used 2 good handfuls of radish leaves, washed very well and sautéed in oil with onion and garlic; 4 tablespoons of flour; 5 eggs beaten with salt and pepper; 3 tablespoons of grated Parmesan; 2 tablespoons of sour cream; a handful of grated mozzarella; a pinch of baking powder; and chopped parsley and basil. On top, we sprinkle some breadcrumbs and grated Parmesan. Everything written above is mixed well and put in the oven in a round pan (24-25 cm diameter) for 25 minutes at 180 degrees. It also goes well with peanuts, if you don't have beer.
