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Langoustine and leek tarts

Name: Langoustine and leek tarts
Prep time: 1 h
Cook time: 28 min
Total time: 1 h 28 min
Yield: 6 people
Cuisine: French
Ingredients: 1 shallot; 2 leeks; 4 tablespoons olive oil; 100 g puff or flaky pastry (pâte feuilletée); 200 g langoustines (scampi); 20 g butter; 150 g hollandaise sauce; Salt; Pepper

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.

131 K 4.2/5 (13 reviews)493533

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: October 25^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour

Cooking

30 min.

All in all

1 hour 30 min.

Preparation 1 hour

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Prepare 1 shallot and chop finely.

Step 2 - ⌛ 30 min.

Prepare 2 leeks and shred.

Step 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.

Step 4 - ⌛ 10 min.

Ad the shredded leeks, mix well and cook uncovered until the leeks are just tender.

Set aside.

Step 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.

Step 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.

Step 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).

Step 8 - ⌛ 5 min.

Put a layer of hot leeks into each pastry case (reheat them first if necessary).

Step 9 - ⌛ 5 min.

Then add a layer of scampi.

Step 10 - ⌛ 5 min.

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.

Keeping: Only a few minutes once assembled.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=8 %	7 g RDI=3 %	18 g RDI=25 %	215 kcal RDI=11 %	902 kJ RDI=11 %
Per person	9 g RDI=13 %	12 g RDI=5 %	30 g RDI=42 %	355 kcal RDI=18 %	1,488 kJ RDI=18 %
Whole recipe	52 g RDI=80 %	72 g RDI=27 %	182 g RDI=249 %	2,133 kcal RDI=107 %	8,929 kJ RDI=107 %