Potato Tomato Eggplant Custard
Potato Tomato Eggplant Custard - - From: Gary St Claire - The Peck House - Empire, Colorado
Puff pastries, thawed and uncooked
2 potatoes, cooked and shredded
Eggplant, peeled, sliced and sauteed in butter
Slices of ripe tomatoes
2 T. dried sweet basil
2 T. whipping cream
Generous dash of salt and freshly ground pepper
Swiss or Gruyere cheese
Preheat oven to 300°. Oil the bottom of a 9 x 10 pan. Line the pan with the puff pastries. Top this with ½ “of shredded potatoes. Cover with the slices of eggplant. Top the eggplant with slices of tomato. Blend the basil, eggs, whipping cream, salt and pepper well in a blender. Pour this over the layers of the ingredients and top with slices of cheese. Bake until the egg mixture is firm.
Cool out of the oven until the custard is set. Slice it into portions and microwave briefly to heat before serving.
Potato Tomato Eggplant Custard - The Peck House - Empire Colorado
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