Ingredients
- 1 prepared 10-inch pie shell in a tart pan
- 1 tablespoon olive oil
- 1 cup sliced wild mushrooms
- 2 tablespoons minced shallots
- 1 tablespoon 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 into a julienne
- 4 egg yolks
- 2 cups heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped parsley
- Salt and pepper
- 1 cup carrot puree, warm, recipe follows
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped green onions
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- Carrot Puree: Cook 3 small or 2 large carrots and puree in blender
Directions
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.
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