Cookbook:Radish Pie

| Radish Pie

Radish pie is a savory pie suitable for a vegetarian diet. Radishes, fresh goat cheese, and walnuts give the pie a unique taste, which is most flavorful when served cold.

Ingredients

 * 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

Procedure

 * 1) Preheat oven to 350°F (175°C).
 * 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.
 * 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) 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) 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) Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.
 * 7) Add the walnuts and bake for another 15–20 minutes.
 * 8) Remove the pie from the oven and top it with the chopped parsley.
 * 9) Let cool completely before serving.

Notes, tips, and variations

 * Use fewer radishes for milder taste, or add more according to your own taste.
 * The radishes can be baked the day before and then refrigerated until you make the pie.
 * For a professional look, garnish each serving with a sprig of parsley.