Radish Pie
Photo: N C (Nyanna), Public domain
This savory phyllo pie turns humble red radishes into something mellow and tender. Roasting them for an hour takes away their sharp bite, and they sit in a creamy egg custard with sherry-sweetened onion and tangy crumbled goat cheese. Walnuts go on late so they stay crisp. The contributor says the flavor is best served cold, which makes it a good make-ahead dish, since the radishes can be roasted a day early.
Instructions
Heat the oven to 350°F (175°C). Wash the radishes well and cut off the tops. Put the radishes in a small baking dish, drizzle with the olive oil, and bake for about an hour. Let them cool, then cut them into small cubes.
Use half of the butter to grease a pie pan. Line the pan evenly with pieces of phyllo dough and tuck any stray bits under to make a neat edge.
Melt the remaining butter in a large pan and cook the chopped onion for about 5 minutes. Add the sherry and the diced radishes and cook for one more minute. Take the pan off the heat and spoon the mixture into the pastry shell.
Mix the eggs and the cream in a bowl and pour the mixture over the vegetables in the crust. Crumble the goat cheese over the top.
Bake the pie at 350°F (175°C) for 20 minutes. Scatter the walnuts over the pie and bake for another 15 to 20 minutes.
Take the pie out of the oven and top it with the chopped parsley. Let it cool completely before you serve it.
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