Langoustine and leek tarts

A recipe from cooking-ez.com
100K4.2 May 13th 2012
Langoustine and leek tarts
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For 6 people, you will need:

Times:

PreparationCookingStart to finish
1 hour28 min.1 hour 28 min.

Step by step recipe

1Prepare 1 shallot and chop finely.Langoustine and leek tarts : etape 25
2Prepare 2 leeks and shred.Langoustine and leek tarts : etape 25
3Heat 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.
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4Ad the shredded leeks, mix well and cook uncovered until the leeks are just tender.

Set aside.
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5Preheat the oven to 220°C (430°F).

Line the tart tins or moulds with puff pastry and prick over the base with a fork.
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6Fill 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.
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7Peel 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).
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8Put a layer of hot leeks into each pastry case (reheat them first if necessary).Langoustine and leek tarts : etape 25
9Then add a layer of scampi.Langoustine and leek tarts : etape 25
10Finish with a coating of hollandaise sauce.

Serve immediately.
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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.
View this recipe : https://cooking-ez.com/poissons/recipe-langoustine-leek-tarts.php
March 29th 2024.
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