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Langoustine and leek tarts

Langoustine and leek tarts

Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.

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Last modified on: May 13th 2012

For 6 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour28 min.1 hour 28 min.
Preservation:
Only a few minutes once assembled.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Langoustine and leek tarts : Photo of step #1 Prepare 1 shallot and chop finely.
Stage 2
30 min.
Langoustine and leek tarts : Photo of step #2 Prepare 2 leeks and shred.
Stage 3
1 min.
Langoustine and leek tarts : Photo of step #3 Heat 4 tablespoons olive oil in a pan (preferably non-stick) and when hot, add the chopped shallot, salt and pepper.

Cook for one minute without colouring.
Stage 4
10 min.
Langoustine and leek tarts : Photo of step #4 Ad the shredded leeks, mix well and cook uncovered until the leeks are just tender.

Set aside.
Stage 5
10 min.
Langoustine and leek tarts : Photo of step #5 Preheat the oven to 220°C (430°F).

Line the tart tins or moulds with puff pastry and prick over the base with a fork.
Stage 6
15 min.
Langoustine and leek tarts : Photo of step #6 Fill with small beans or lentils (or whatever you use for blind baking). Bake for 15 minutes (watch that the edges do not brown).

When cooked, remove from the oven, tip out the beans and leave the pastry cases to cool on a wire rack.

Prepare 150 g Hollandaise sauce and keep hot.
Stage 7
2 min.
Langoustine and leek tarts : Photo of step #7 Peel 200 g langoustines (scampi).

Melt 20 g butter in a frying pan, and when hot, tip in the scampi. Fry "sauté" (fry while tossing gently) for 1 or 2 minutes, just until they begin to brown a little (be careful not to overcook them).
Stage 8
5 min.
Langoustine and leek tarts : Photo of step #8 Put a layer of hot leeks into each pastry case (reheat them first if necessary).
Stage 9
5 min.
Langoustine and leek tarts : Photo of step #9 Then add a layer of scampi.
Stage 10
5 min.
Langoustine and leek tarts : Photo of step #10 Finish with a coating of hollandaise sauce.

Serve immediately.

Remarks

The most difficult thing with this recipe is serving it all hot. It is better to take your time preparing everything, then reheat it all (except the hollandaise sauce, which should be kept warm) and fill the tarts at the last minute.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 5.45 €
Per person : 0.91 €

Note : These prices are only approximate

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Source

Home made
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More recipes?

This recipe use (among others)
Langoustines (scampi)Langoustines (scampi): You can check-out other recipes which use it, like for example: Langoustine gratin, Chilli langoustines, Sesame fried scampi, Langoustine sabayon tart, Turban of sole with langoustines, ... All
Hollandaise sauceHollandaise sauce: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Olive twists, Rustic chicken and mushroom pie, Quiche Bretonne, Pissaladière with puff pastry, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Warm salad of potatoes and purple artichokes, French toast "cordon bleu", Sorrel soup, Diamond biscuits, ... All

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