Asparagus Tart with Caramelized Radishes

Looking for that perfect spring dish that feels fresh, light, and just a little bit indulgent? This Asparagus Tart with Caramelized Radishes has everything: creamy, crisp, savory, and sweet. But what truly elevates it from a tasty recipe to a next-level food moment is the glass of Pinot Blanc from Geile Weine that goes with it.

This isn’t just a nice pairing—it’s a flavor match made in heaven. Let’s break down why.

🧄 The Tart: Creamy, Herby, and a Little Sweet

It starts with puff pastry: golden, flaky, and buttery. Then comes a creamy ricotta and sour cream base, layered with soft green asparagus, a sprinkle of sharp cheese, and topped off with caramelized radishes—sautéed in butter, deglazed with balsamic vinegar, and sweetened with maple syrup. It's fresh and rich at the same time, with herby brightness and sweet-savory contrast.

It’s the kind of dish that begs for a wine that can keep up—but not overpower.

Ingredients:

• 1 sheet of puff pastry

• 100 g ricotta (try lemon-infused if you’re feeling fancy)

• 100 g sour cream

• 2 eggs

• Grated cheese (your choice—gouda, cheddar, etc.)

• 300 g green asparagus, blanched

• 1 bunch of radishes

• 1 clove garlic, minced

• Fresh herbs: chives, parsley, or whatever’s in season

• Salt & pepper

• Butter, white balsamic vinegar, maple syrup

Instructions:

1. Preheat oven to 200°C (392°F).

2. Roll out the puff pastry, fold in the edges to make a border, and prick the base with a fork.

3. Mix ricotta, sour cream, eggs, garlic, herbs, salt, and pepper.

4. Spread the mixture over the pastry. Top with asparagus, cheese, and spring onions.

5. Bake for ~25 mins on the second-lowest rack.

6. Meanwhile, sauté radishes in butter, deglaze with balsamic, and caramelize with maple syrup.

7. Top the baked tart with the radishes and fresh herbs.

8. Serve warm with a chilled glass of Pinot Blanc.

Cheers to spring, to flavor, and to wines that make food sing. 🥂