Recipe for Vegetable Custard Pie 
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Yield:
1
Ingredients:
Amount Ingredient
1 x Prepared 10-inch pie shell in a tart pan
1 tbl Olive oil
1 cup Sliced wild mushrooms
2 tbl Minced shallots
1 tbl Minced garlic
2 x Grilled medium red onion slices
5 x Grilled eggplant slices
10 x Grilled zucchini slices
10 x Grilled yellow squash slices
4 x Italian Roma tomatoes roasted, and cut julienne
4 x Egg yolks
2 cup Heavy cream
1/2 cup Grated Parmigiano-Reggiano cheese
2 tbl Chopped parsley
Salt to taste
Freshly-ground black pepper to taste
1 cup Warm carrot puree see * Note
1/4 cup Grated Parmigiano-Reggiano cheese
2 tbl Chopped green onions
2 tbl Brunoise red peppers
Instructions:
Instructions: * 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.

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