Vegetable Custard Tart | Emerils.com

Ingredients

• 1/2 pound assorted wild and exotic mushrooms, such as shiitakes, chanterelles, oysters, and/or hedgehogs, wiped clean and sliced
• Five 1/2-inch-thick slices red onions
• Five 1/2-inch-thick slices eggplant
• Ten 1/2-inch-thick slices zucchini
• Ten 1/2-inch-thick slices yellow squash
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 4 large egg yolks
• 2 cups heavy cream
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh parsley leaves
• Dash of Worcestershire sauce
• Dash of hot sauce
• 1/2 recipe Basic Savory Piecrust, rolled out 1/8 inch thick