Radish Pie

1. Preheat the oven to 190C (375F) and melt the butter in a small saucepan; trim and thinly slice the radishes into rounds and finely slice the red onion.
2. Heat the olive oil in a skillet over medium heat, add the red onion and cook for about 6 minutes until soft, then add the radishes and cook for 5 minutes more until just tender.
3. Pour in the dry sherry, raise the heat and let it bubble for 1 to 2 minutes until almost evaporated, then season with salt, pepper and the thyme and set aside to cool slightly.
4. Brush a 23cm tart tin or pie dish with melted butter, then lay in the phyllo sheets one at a time, brushing each with butter and rotating them so the edges overhang and cover the whole tin.
5. In a bowl whisk together the whole eggs, the extra yolk and the heavy cream with a pinch of salt until smooth.
6. Spread the radish and onion mixture over the phyllo base, pour the egg custard evenly over the top, then fold the overhanging phyllo loosely back over the edges and brush with the last of the butter.
7. Bake for 30 to 35 minutes until the pastry is deep golden and the custard is set with no liquid wobble in the centre; an inserted knife should come out clean.
8. Let the pie rest for 10 minutes before slicing so the custard firms up, then serve warm.

You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk