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|Time||2 hours, plus cooling time|
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[edit | edit source]
- 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[edit | edit source]
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- 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.
- Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.
- Add the walnuts and bake for another 15–20 minutes.
- Remove the pie from the oven and top it with the chopped parsley.
- Let cool completely before serving.
Notes, tips, and variations[edit | edit source]
- 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.