Langoustine and leek tarts


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.
105K 4.2/5 based on 13 reviews
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Last modified on: May 13th 2012

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For 6 people, you will need:

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Times for this recipe
Preparation: 1 hour
Cooking: 28 min.
All in all: 1 hour 28 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Langoustine and leek tarts
Prepare 1 shallot and chop finely.

Stage 2 - 30 min.
Langoustine and leek tarts
Prepare 2 leeks and shred.

Stage 3 - 1 min.
Langoustine and leek tarts
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.
Langoustine and leek tarts
Ad the shredded leeks, mix well and cook uncovered until the leeks are just tender.

Set aside.

Stage 5 - 10 min.
Langoustine and leek tarts
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.
Langoustine and leek tarts
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.
Langoustine and leek tarts
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.
Langoustine and leek tarts
Put a layer of hot leeks into each pastry case (reheat them first if necessary).

Stage 9 - 5 min.
Langoustine and leek tarts
Then add a layer of scampi.

Stage 10 - 5 min.
Langoustine and leek tarts
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 40 %410 40 %600 90 %2,170 110 %9,100 110 %
Per 100 g10 4 %40 4 %60 9 %220 10 %920 10 %
Per person20 7 %70 6 %100 20 %360 20 %1,520 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, Shellfish, Egg
How much will it cost?
  • For 6 people : 4.71 £
  • Per person : 0.79 £

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Hollandaise sauce
Hollandaise sauce

You can get more informations, or check-out other recipes which use it, for example: Fish terrine with spinach and tomatoes, Eggs Benedict , ... See them all 2

Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)

You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Smart plum tart, Strawberry feuilleté, Ham "friand" pie, Pecan fruit rolls , ... See them all 71

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