Ingredients
Unbleached all-purpose flour, for dusting
1 disk Test Kitchen’s Favorite Pate Brisee
1 tablespoon unsalted butter
1 shallot, minced (1/3 cup)
12 ounces cauliflower (1/2 head), broken into 1-inch florets (about 3 cups)
1/2 cup heavy cream
Kosher salt and freshly ground pepper
1 large egg
1 teaspoon fresh thyme leaves
8 ounces radishes (preferably Easter Egg or watermelon), scrubbed, trimmed, and thinly sliced
2 teaspoons extra-virgin olive oil
Preparation
On a lightly floured piece of parchment, roll dough into an 11-inch round. Fit into a 9-inch tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes.
Preheat oven to 400 degrees. Line crust with parchment; fill with dried beans or pie weights. Bake on a rimmed baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, 15 to 17 minutes. Let cool completely.
Reduce oven to 375 degrees. In a skillet, melt butter over medium heat. Add shallot; cook, stirring, until softened and translucent, about 5 minutes. Add cauliflower, 1/2 cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Let cool slightly.
Puree cauliflower mixture in a blender until smooth. Add egg; process until smooth. Stir in thyme. (You should have 1 1/2 cups puree.) Transfer to crust; smooth top with a spatula.
Toss radishes with oil; season with salt and pepper. Arrange on top of puree, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving.
