Vegetable Custard Pie

Vegetable Custard Pie Ingredients

1 Prepared 10-inch pie shell	4 Egg yolks
1 tb Olive oil	2 c Heavy cream
1 c Sliced wild mushrooms	1/2 c Grated Parmigiano-Reggiano
2 tb Minced shallots	2 tb Chopped parsley
1 tb Minced garlic	Salt and pepper
2 Grilled medium red onion	1 c Carrot puree; warm, recipe
5 Grilled eggplant slices	1/4 c Grated Parmigiano-Reggiano
10 Grilled zucchini slices	2 tb Chopped green onions
10 Grilled yellow squash slices	2 tb Brunoise red peppers
4 Italian Roma tomatoes;	2 tb Brunoise yellow peppers

Instructions for Vegetable Custard Pie

ESSENCE OF EMERIL SHOW #EE2297 Carrot Puree: Cook 3 small or 2 large carrots and puree in blender Preheat the oven to 400 degrees F. 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. Yield: 1 10-inch tart Posted to recipelu-digest by molony on Feb 26, 1998

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Cream	Egg	Eggplant
Garlic	Mushroom	Olive Oil	Onion
Parmigiano-Reggiano	Parsley	Red Onion	Shallot
Squash	Tomato	Zucchini

for flavor and categorization

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