Recipe - Vegetable Custard Tart

One fourth pound Assorted wild and exotic
mushrooms; such as
shiltakes,
; chanterelles,
; oysters, and or
; hedgehogs, wiped
; clean and cut or sliced up ,
5 sl Red onions; (1/2inchthick)
5 sl Eggplant; (1/2inchthick)
10 sl Zucchini; (1/2inchthick)
10 sl Yellow squash;
(1/2inchthick)
One fourth cup Olive oil
Salt and freshly ground
black pepper to
; taste
4 lg Egg yolks
2 cup Heavy cream
One half cup Freshly grated
ParmiagianoReggiano
; cheese
1 tablespoon Chopped fresh parsley leaves
1 ds Worcestershire sauce
1 ds Hot sauce
One half 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 10inch 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 10inch tart

Yield: 8