Print Options:

Radish Tart

Prep Time20 minsCook Time25 minsTotal Time45 mins

This recipe is a take off an Asian classic dim sum....turnip cake. The traditional way to make turnip cake is with a rice flour batter, dried shrimp, some type of meat and mushrooms. I decided to reconstruct this Asian classic, use all veggies and make a quiche like tart.

 2 cups grated daikon radish
 1 ½ cups grated carrots
 ¼ cup chopped cilantro
 3 tbsp minced red onion
 1 tsp minced fresh ginger
 1 tsp minced fresh garlic
 1 flaxseed egg
 1 cup rice flour
 ¾ cup water
 1 squeeze of a half of lime
 1 tsp sea salt
 ¼ tsp cayenne pepper
Preheat oven to 350 degrees
Prepping Veggies

Grate the daikon radishes to get 2 cups of grated daikon. Grate carrots to get 1 1/2 cups of grated carrots. Then cut and mince the cilantro, onions, ginger and garlic.


Put all the veggies in a bowl. Add sea salt and cayenne pepper.


*Create a flax seed egg by mixing 1 tablespoon of flaxseed and 3 tablespoons of water set to the side, wait for it to gel.


Mix the 1 cup rice flour, flaxseed egg, lime juice and water in with the grated vegetables. Keep mixing till everything comes together. The rice flour will start to combine with the moisture from the vegetables and the water. It will start to have a batter type consistency. This will take about 5 minutes of mixing.


Grease a 9 inch tart pan with a little avocado oil. Place the radish mixture in the pan and smooth the top.


Bake in a preheated 350 degrees oven for 25 minutes. Remove from oven and let cool.


Cut into slices and serve. It's perfect with a salad. You can also create an easy sauce for the tart. My favorite easy sauce is mixing yellow mustard and Fabanaise (a vegan mayo) to create a simple sauce.


Any leftovers store in the refrigerator. Leftovers will keep for up to five days.

Warming up leftovers

Slices of this radish tart taste amazing the next day. Just take a pan, place a little oil in the pan and fry the slices on both sides to heat up the tart.