MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Radish Pie
Categories: Vegetarian
Yield: 6 -8 serving

1 bn Red radishes; up to 2
1 tb Olive oil; up to 2
1/4 c (60 ml) butter; divided
8 oz (227 g) phyllo dough
1 Red onion; chopped
2 tb Dry sherry wine
2 lg Eggs
1 Yolk
3/4 c (177 ml) heavy cream
4 oz (113 g) fresh goat cheese
3/4 c (177 ml) broken walnut
-pieces
1/3 c (80 ml) fresh Italian
-parsley

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.

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 dice.

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

Heat the remaining butter in a large pan and saute the onion in it
for about five 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 cook for another 15-20 minutes.

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

Let cool completely before serving.

Notes:

* 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.

Recipe by Nancy C.

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