1/4 lb Assorted wild and exotic
-mushrooms; such as
-shiltakes,
; chanterelles,
; oysters, and or
; hedgehogs, wiped
; clean and sliced,
5 sl Red onions; (1/2-inch-thick)
5 sl Eggplant; (1/2-inch-thick)
10 sl Zucchini; (1/2-inch-thick)
10 sl Yellow squash;
-(1/2-inch-thick)
1/4 c Olive oil
Salt and freshly ground
-black pepper to
; taste
4 lg Egg yolks
2 c Heavy cream
1/2 c Freshly grated
-Parmiagiano-Reggiano
; cheese
1 tb Chopped fresh parsley leaves
1 ds Worcestershire sauce
1 ds Hot sauce
1/2 Recipe Basic Pie Dough;
-rolled out 1/8 inch
; thick
1. Preheat the oven to 400 degrees Farenheight
2. Put the mushrooms and vegetables in a large mixing bowl, add the olive
oil, and season with salt and pepper. Toss to coat. Spread the vegetables
evenly on a large baking sheet and roast until lightly golden, about 20
minutes. Remove from the oven and let cool.
3. Reduce the oven temperature to 350 degrees Farenheight
4. In another large mixing bowl, combine the egg yolks and heavy cream and
whisk well. Add the cheese, parsley, Worcestershire, and hot sauce, and
season with salt and pepper. Whisk to blend.
5. Line a 10-inch deep pie pan with the pie crust and crimp the edges.
Layer the eggplant, then the squash, zucchini, mushrooms, and onions in the
bottom of the pan. Pour the egg mixture evenly over the top. Bake until the
center sets and the top is golden, about 50 minutes. Remove from the oven
and let cool for 5 minuets before slicing to serve.
Makes one 10-inch tart
Yield: 8 servings
This recipe
Yields
1 servings