From the Kitchen of Brett Broussard

2 carrot
1 zucchini
1 squash
1 eggplant
1 1/2 cups ricotta cheese
2 eggs
1/2 pound bacon
1/2 cup onion
tablespoon garlic
puff pastry

Render the bacon until crist and slice. Mix the ricotta, eggs, bacon, onion, and garlic together and set aside. Slice the carrot, zucchini, squash, and eggplant very thin on a mandolin. Boil just for a minute or two to soften so that it's pliable. Unfold puff pastry and roll onto a tart pan. Weigh down with dried beans and bake crust at 350 for 15 minutes. Remove and spread the ricotta mixture and place rolled vetables on top. Brush olive oil on top of vegetables and bake at 375 for 50 min.

From the Kitchen of Brett Broussard

1 pound sweet potatoes (cubed)
1/2 cup purple onions (diced)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon cumin
3 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup heavy cream

Preheat oven to 450 degrees. Prepare the sweet potatoes. Place sweet potato cubes and onions in a large bowl. Sprinkle with salt, thyme, and cumin. Toss so all pieces are
well coated with olive oil and seasonings. Roast the sweet potatoes. Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or
until cooked through and nicely caramelized and browned around the edges. Remove from oven. While the sweet potatoes are roasting, heat chicken stock in a saucepan on
the stovetop until steamy. Blend the sweet potatoes. Place the cooked sweet potatoes and shallots in a pot and add heavy cream. Puree until smooth. Serve. Taste for seasoning, add more salt and pepper to taste.

From the Kitchen of Brett Broussard

2 cups boudin (out of casing)
1 cup mashed sweet potatoes
2 tablespoons butter
2 tablespoons Steen's syrup
Salt and pepper
Wonton wrappers

Bake sweet potato for 1 hour at 400 degrees. Add butter, Steen's syrup, and salt and pepper to taste. Remove, mash, an mix with the boudin until incorporated. Place 1 to 2
tablespoons of mixture inside of a wonton wrapper sealing edges and wrapping. Deep fry until golden brown.

From the Kitchen of Brett Broussard

1 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.

From the Kitchen of Brett Broussard

1 1/3 cups warm water
2 teaspoons sugar or honey
1 package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaky sea salt, plus extra for sprinkling
2 sprigs fresh rosemary

Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.

Set the mixer to low speed, and add gradually flour, olive oil, and salt. Increase the speed to medium-low, and continue mixing the dough for 5 minutes. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until is has nearly doubled in size. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that dough is about 1/2 inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes. Preheat the oven to 400 degrees.

Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil
evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt. Bake for 20 minutes, or until dough is slightly golden and cooked through.

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