Radish Pie

• 1–2 bunches red radishes
• 1–2 tbsp olive oil
• ¼ cup (60 ml) butter, divided
• 8 oz (227 g) phyllo dough
• 1 red onion, chopped
• 2 tbsp dry sherry wine
• 2 large eggs
• 1 yolk
• ¾ cup (177 ml) heavy cream
• 4 oz (113 g) fresh goat cheese
• ¾ cup (177 ml) broken walnut pieces
• ⅓ cup (80 ml) fresh Italian parsley

Ingredients for 7 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 350°F (175°C).

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2. 2

   Wash the radishes well, remove and discard tops. Put radishes into a small baking dish and drizzle with olive oil. Bake for about an hour. Let them cool and then cut into small cubes.

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3. 3

   Use half the butter to grease a pie pan, and then line it with pieces of phyllo dough, covering the pan evenly. Tuck any stray bits under to make a nice edge.

4. 4

   Heat the remaining butter in a large pan and sauté the onion in it for about 5 minutes. Add the wine and diced radishes, then cook for another minute. Remove from heat and pour into the pastry shell.

5. 5

   In a bowl, mix together the eggs and cream, and then pour over the vegetables in the pie crust. Crumble the goat cheese over the cream.

6. 6

   Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.

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7. 7

   Add the walnuts and bake for another 15–20 minutes.

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8. 8

   Remove the pie from the oven and top it with the chopped parsley.

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9. 9

   Let cool completely before serving.