Radish anti-waste recipe: Laurent Mariotte turns a bunch of radishes into tasty dishes

Looking for a show-stopping recipe for your next brunch or casual dinner? Chef Laurent Mariotte teamed up with chef Nabil Zemmouri to transform a simple bunch of radishes into a stunning, zero-waste savory tart. They challenged themselves to use every part of the radish and the result is colorful, crunchy, and elegant enough for guests.

Why this savory radish cheesecake works for spring menus

This dish combines crisp radishes with a light goat cheese mousse on a buttery, crunchy base. It’s perfect for warm-weather gatherings. The recipe highlights seasonal produce, keeps waste to a minimum, and looks striking on the plate. Using the whole bunch gives flavor and texture while honoring a zero-waste approach.

Ingredients for the savory tart: crust and cream

Below are the two parts of the recipe: a sablé-style base and a goat cheese filling. Keep ingredients chilled for best texture in the cream.

For the crunchy sablé base

• 200 g plain flour (type 45)
• 125 g butter, soft at room temperature
• 50 g savory biscuits or walnut halves, for character
• 1 egg yolk
• 1 tsp fine salt

For the goat cheese mousse and radish topping

• 400 g fresh goat cheese (soft)
• 20 cl heavy cream, well chilled
• 1 bunch of pink radishes (about 400 g)
• Half a bunch of fresh chives, finely chopped
• Salt and freshly ground black pepper

Step-by-step method to build the radish and goat cheese tart

Work methodically to get a crisp base and a light filling. Chill and rest when needed.

1. Make the nutty sablé base

1. Pulse the walnuts or savory biscuits until coarsely ground.
2. Mix that crumb with the flour and fine salt.
3. Rub in the soft butter, then add the egg yolk.
4. Work just until the dough holds together; avoid overworking it.
5. Press or roll the dough into a flat layer on a baking sheet.
6. Bake at 180°C for about 20 minutes, until golden and fragrant.
7. Cool completely on a rack before adding the topping.

2. Whip the goat cheese mousse

1. Soften the goat cheese in a bowl by stirring it until smooth.
2. Whip the chilled cream to firm peaks.
3. Fold the whipped cream into the goat cheese gently to keep airiness.
4. Stir in the chopped chives, then season with salt and pepper.
5. Refrigerate briefly if the mixture feels too soft to spread.

3. Slice, arrange and finish

1. Wash radishes well and pat dry.
2. Trim greens or use them finely if you want extra garnish.
3. Cut radishes into very thin rounds for a delicate bite.
4. Spread a generous layer of the goat cheese mousse over the cooled base.
5. Arrange radish slices across the surface in overlapping rows.
6. Finish with a scatter of chives and a little cracked pepper.

Practical tips, zero-waste ideas, and serving notes

• Use the radish greens: blend them into a small herb oil or chop them into the mousse for extra aroma.
• Replace biscuits with toasted breadcrumbs or crushed pretzels for a different crunch.
• Chill the tart briefly before slicing to keep clean cuts.
• Serve on a wooden board or bright platter to show off the pink radishes.
• Pair with a crisp white wine or a citrusy sparkling drink for balance.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.