Richard Bainbridge served up a tasty radish tart with a super summer salad on Saturday Kitchen.

The ingredients for the pie are:
For the cream cheese filling are: 2–3 garlic cloves, 1–2 tbsp olive oil, 200g cream cheese, 2 tbsp chopped fresh herbs (such as mint, parsley, dill and thyme), 1 lemon, juice only, sea salt and white pepper.

For the chopped radish layer: 100g radishes, washed and roughly chopped, 2 tbsp olive oil, 1 lemon, juice only, sea salt and white pepper.

For the radish jelly: 4 radishes, roughly chopped, 250ml rice vinegar, 250ml cider vinegar, 1 tsp sugar, 1 tsp sea salt and agar agar (1.5g per 100ml radish juice).

For the feuille de brick pastry cases: 2 sheets feuille de brick pastry and 50g unsalted butter, melted.

To decorate: 2 radishes, thinly sliced, olive oil or rapeseed oil, edible flowers, sea salt and white pepper.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.