Rose-Gold Crostata — Herb Butter & Roasted Radish Flower 🌿✨ Sharp white-pink goes in. Deep rose-gold comes out. Nobody sees that coming.

 

🧾 INGREDIENTS

🥐 Crostata Pastry

・ 200g / 7oz plain flour

・ 120g / 4.2oz cold unsalted butter, cubed

・ ½ tsp fine salt

・ 1 tsp caster sugar

・ 3–4 tbsp ice cold water

・ 1 egg, beaten (egg wash)

・ Flaky salt for the rim

🌿 Herb Compound Butter

・ 100g / 3.5oz unsalted butter, softened

・ 2 tbsp fresh flat-leaf parsley, finely chopped

・ 1 tbsp fresh chives, finely chopped

・ 1 tsp fresh thyme leaves

・ 1 garlic clove, minced

・ ½ tsp lemon zest

・ ½ tsp flaky salt

・ Pinch of black pepper

🌸 Radish Layer

・ 2 large bunches radishes, tops removed

・ 1 tbsp olive oil

・ ½ tsp flaky salt

・ Pinch of black pepper

✨ Finish

・ Fresh flat-leaf parsley

・ Fresh chives, snipped

・ Flaky sea salt

・ Lemon zest

・ Extra virgin olive oil drizzle

Raw radishes look like nothing. Roasted radishes look

like rose petals. That transformation is the whole video.

📋 INSTRUCTIONS

🥐 The Pastry

1. Combine flour, salt, and sugar in a bowl.

2. Add cold cubed butter. Rub between fingertips until the

mixture resembles rough breadcrumbs.

3. Add ice water one tablespoon at a time. Mix until the

dough just comes together.

4. Do not overwork. Some butter chunks visible is correct.

5. Flatten into a disc. Wrap and refrigerate for 30

minutes. 🧊

🌿 Herb Compound Butter

6. Beat softened butter with parsley, chives, thyme, garlic,

lemon zest, salt, and pepper.

7. Mix until all herbs are fully incorporated and the butter

is pale green.

8. Refrigerate until needed.

🌸 Radish Prep

9. Slice radishes very thin — about 2mm — on a

mandoline or with a sharp knife.

10. Pat completely dry with kitchen paper.

11. Toss with olive oil, salt, and pepper. Set aside.

🔥 Assemble & Bake

12. Preheat oven to 200°C / 390°F. 🔥

13. Roll pastry on a floured surface into a rough circle,

about 30cm / 12in wide.

14. Transfer to a lined baking tray.

15. Spread herb butter across the center, leaving a 4cm

border all around.

16. Arrange radish slices in overlapping concentric circles

from the outside in.

17. Build a tight flower pattern — pack the slices close

together.

18. Fold the pastry border up and over the edge of the

radishes. Crimp loosely.

19. Brush the pastry rim with egg wash. Scatter flaky salt

over the rim.

20. Bake for 30–35 minutes until pastry is deeply golden

and radishes are rose-gold. 🌸

21. Rest for 5 minutes before slicing.

✨ Finish

22. Scatter fresh parsley and snipped chives across the

top.

23. Grate lemon zest directly over the surface.

24. Drizzle olive oil in a wide circle. Finish with flaky salt.

✨

🕒 Prep time: 30 minutes

🔥 Cook time: 35 minutes

❄️ Rest time: 30 minutes

🍽️ Servings: 4–6

⚡ Difficulty: Intermediate