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.
77,5674.2/5 for 13 ratings
Last modified on: May 13th 2012
For 6 people, you will need:
- 1
1 shallot - 2
2 leeks - 3
4 tablespoons olive oil - 4
100 g Puff or flaky pastry (pâte feuilletée) - 5
200 g langoustines (scampi) - 6
20 g butter - 7
150 g Hollandaise sauce - 8
salt - 9
pepper - Total weight: 995 grams
How long does it take?
Time required for this recipe:
Keeping: Only a few minutes once assembled.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour | 28 min. | 1 hour 28 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 3 - 1 min.
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.
Cook for one minute without colouring.
Stage 4 - 10 min.
Stage 5 - 10 min.
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.
Line the tart tins or moulds with puff pastry and prick over the base with a fork.
Stage 6 - 15 min.
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.
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.
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).
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.
Put a layer of hot leeks into each pastry case (reheat them first if necessary).
Stage 9 - 5 min.
Then add a layer of scampi.
Stage 10 - 5 min.
Finish with a coating of hollandaise sauce.
Serve immediately.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,760 Kcal or 7,369 Kj | 52 gr | 73 gr | 187 gr |
| 88 % | 20 % | 7 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 177 Kcal or 741 Kj | 5 gr | 7 gr | 19 gr |
| 9 % | 2 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 293 Kcal or 1,227 Kj | 9 gr | 12 gr | 31 gr |
| 15 % | 3 % | 1 % | 5 % |
How much will it cost?
- For 6 people : 5.58 €
- Per person : 0.93 €
Source
Home made.More recipes?
This recipe uses (among others) | Langoustines (scampi): You can check-out other recipes which use it, like for example: Langoustine gratin, Chilli langoustines, Scrambled eggs with langoustines and asparagus tips., Sesame fried scampi, Turban of sole with langoustines, ... All |
 | Hollandaise 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): You can get more informations, or check-out other recipes which use it, for example: Olive twists, Fine multi-tomato tart, Mini lemon millefeuilles, Crusty cockle tart, Beef Wellington, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Steamed leeks with morel sabayon, Almond tuiles, How to prepare spinach, Spinach and Comté Loaf, ... All |
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