Yield: 1 servings
|1.00 \N||prepared 10-inch pie shell; in a tart pan|
|1.00 tablespoon||olive oil|
|1.00 cup||sliced wild mushrooms|
|2.00 tablespoon||minced shallots|
|1.00 tablespoon||minced garlic|
|2.00 \N||grilled medium red onion slices|
|5.00 \N||grilled eggplant slices|
|10.00 \N||grilled zucchini slices|
|10.00 \N||grilled yellow squash slices|
|4.00 \N||italian roma tomatoes; roasted, and|
|1 \N||; cut julienne|
|4.00 \N||egg yolks|
|2.00 cup||heavy cream|
|½ cup||grated parmigiano-reggiano cheese|
|2.00 tablespoon||chopped parsley|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1.00 cup||warm carrot puree; see * note|
|¼ cup||grated parmigiano-reggiano cheese|
|2.00 tablespoon||chopped green onions|
|2.00 tablespoon||brunoise red peppers|
|2.00 tablespoon||brunoise yellow peppers|
* Note: Cook 3 small or 2 large carrots and puree in a blender.
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 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. This recipe yields one 10-inch tart.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2297 broadcast 03-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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