Pate Brise:
1 Cup flour
1/2 Cup butter
2 egg yolks
¼ Cup water
½ tsp. Sea Star™ sea salt, crushed

Mix butter, yolks, and sea salt. Add flour and a bit of water. Refrigerate for 15-20 minutes and roll out thinly. Blind bake at 350° until golden brown. To blind bake, line shell with wax paper and fill with dry rice or dry beans to hold the pastry in place.

Filling:
4 Cups (2 pints) cream
8 egg yolks
4 eggs
1 Cup thinly sliced vegetables,such as yellow zucchini, fresh fennel and carrots
Crushed Sea Star™ sea salt
Freshly ground pepper
Fresh grated nutmeg
Fresh lemon thyme (to taste)

Combine cream, yolks and eggs, mix. Add vegetables and sea salt, pepper and nutmeg to taste. Add filling to baked shell. Sprinkle top with fresh lemon thyme and bake at 350° until golden brown. Enjoy!