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Measurements
 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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