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
-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 c Heavy cream
1/2 c Grated Parmigiano-Reggiano
-cheese
2 tb Chopped parsley
Salt and pepper
1 c Carrot puree; warm, recipe
-follows
1/4 c Grated Parmigiano-Reggiano
-cheese
2 tb Chopped green onions
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
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
Yields
1 Servings
