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
Last modified on: May 13th 2012
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 28 min.
All in all: 1 hour 28 min.
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 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.
Cook for one minute without colouring.
Stage 4 - 10 min.
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.
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.
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).
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.
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 recipe | 100 40 % | 410 40 % | 600 90 % | 2,170 110 % | 9,100 110 % |
| Per 100 g | 10 4 % | 40 4 % | 60 9 % | 220 10 % | 920 10 % |
| Per person | 20 7 % | 70 6 % | 100 20 % | 360 20 % | 1,520 20 % |
How much will it cost?
- For 6 people : 4.71 £
- Per person : 0.79 £
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)
Langoustines (scampi)
Like these other recipes: Chilli langoustines, Sesame fried scampi, Turban of sole with langoustines, Langoustine gratin, Scrambled eggs with langoustines and asparagus tips., ... See them all 6
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)
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
Butter
Like these other recipes: Roscoff loaf, Spinach Mornay, Bounty-style tart for Alison, Sorrel soup, Langoustine gratin, ... See them all 448
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016442K4.4 7 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023771K 143.6 1 hour 17 min.
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...May 20th 2015337K 15 2 hours 32 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.7M 74.3 4 hours 38 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017509K4.3 2 hours 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.