Vegetable Custard Pie

Recipe Ingredients

1		Prepared 10-inch pie shell - in a tart pan
1 tablespoon	15ml	Olive oil
1 cup	237ml	Sliced wild mushrooms
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2		Grilled medium red onion slices
5		Grilled eggplant slices
10		Grilled zucchini slices
10		Grilled yellow squash slices
4		Italian Roma tomatoes - roasted, and cut julienne
4		Egg yolks
2 cups	474ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Warm carrot puree - see * Note
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

* Note: Cook 3 small or 2 large carrots and puree in a blender.

Preheat the oven to 400 degrees.

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat.

Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers.

This recipe yields one 10-inch tart.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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