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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.

127 K 4.2/5 (13 reviews)493533

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: May 13^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Stage 1 - ⌛ 5 min.

Prepare 1 shallot and chop finely.

Stage 2 - ⌛ 30 min.

Prepare 2 leeks and shred.

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.

Stage 4 - ⌛ 10 min.

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

Set aside.

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.

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.

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).

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.

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: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	41 g RDI=16 %	60 g RDI=83 %	218 kcal RDI=11 %	915 kJ RDI=11 %
Per person	17 g RDI=26 %	68 g RDI=26 %	100 g RDI=138 %	362 kcal RDI=18 %	1,517 kJ RDI=18 %
Whole recipe	103 g RDI=159 %	413 g RDI=156 %	604 g RDI=828 %	2,174 kcal RDI=109 %	9,103 kJ RDI=109 %