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Title: VEGETABLE CUSTARD PIE
Categories: Pies & past, Vegetables, N.o.
Yield: 1 servings
1 Prepared 10-inch pie shell
-- in a tart pan
1 tb Olive oil
1 c Sliced wild mushrooms
2 tb Minced shallots
1 tb Minced garlic
2 Grilled medium red onion sli
5 Grilled eggplant slices
10 Grilled zucchini slices
10 Grilled yellow squash slices
4 Italian roma tomatoes; roast
-- julienned
4 Egg yolks
2 c Heavy cream
1/2 c Grated parmesan reggiano che
2 tb Chopped parsley
Salt and pepper
1 c Carrot puree; warm
Recipe follows
1/4 c Grated parmesan reggiano che
2 tb Chopped green onions
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
3 sm Or 2 large cooked carrots
-- puree in blender
Recipe by: ESSENCE OF EMERIL-SHOW #EE2297 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 35-40 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.
Formatted by Olivia Liebermann.
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