Langoustine and leek tarts

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
1 hour	30 min.	1 hour 30 min.

Step by step recipe

1	Prepare 1 shallot and chop finely.
2	Prepare 2 leeks and shred.
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.
4	Ad the shredded leeks, mix well and cook uncovered until the leeks are just tender. Set aside.
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.
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.
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).
8	Put a layer of hot leeks into each pastry case (reheat them first if necessary).
9	Then add a layer of scampi.
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.

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