Radish Pie
Radish Pie — a vegetarian recipe, 12 ingredients, about 120 min.
contains dairycontains eggscontains nutscontains alcohol
Ingredients
US
Metric
- 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
Make it lactose-friendly
- ¼ cup (60 ml) butter, divided → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup (177 ml) heavy cream → lactose-free heavy cream or full-fat coconut cream
- 4 oz (113 g) fresh goat cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0