1 prepared 10-inch pie shell in a tart pan |
1 tablespoon olive oil |
1 cup sliced wild mushrooms |
2 tablespoons minced shallots |
1 tablespoon 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 cups heavy cream |
1/2 cup grated parmigiano-reggiano cheese |
2 tablespoons chopped parsley |
salt and pepper |
1 cup carrot puree, warm, recipe follows |
1/4 cup grated parmigiano-reggiano cheese |
2 tablespoons chopped green onions |
2 tablespoons brunoise red peppers |
2 tablespoons brunoise yellow peppers |
carrot puree: cook 3 small or 2 large carrots and puree in blender |
