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.
107 K 4.2/5 (13 reviews)
1 hour 30 min.
Easy
2 people
9 IngredientsLast modified on: May 13th 2012
For 2 people, you will need:
- 1
1⁄3 shallot - 2
1 leek - 3
1 tablespoon olive oil - 4
2 ½ tablespoons Puff or flaky pastry (pâte feuilletée) - 5
1⁄3 cup langoustines (scampi) - 6
1 ½ teaspoon butter - 7
¼ cup Hollandaise sauce - 8
salt - 9
pepper
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Times for this recipe
Preparation: 1 hour
Cooking: 30 min.
All in all: 1 hour 30 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 1 tablespoon 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 ¼ cup 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 ¼ cup Hollandaise sauce and keep hot.
Stage 7 - 2 min.
Peel 1⁄3 cup langoustines (scampi).
Melt 1 ½ teaspoon 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 1 ½ teaspoon 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 | 40 RDI=10 % | 140 RDI=10 % | 210 RDI=30 % | 730 RDI=40 % | 3,080 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 40 RDI=4 % | 60 RDI=9 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 20 RDI=7 % | 70 RDI=7 % | 100 RDI=20 % | 370 RDI=20 % | 1,540 RDI: 20 % |
How much will it cost?
- For 2 people : 1.95 €
- Per person : 1.00 €
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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)
Langoustines (scampi)
Like these other recipes: Sesame fried scampi, Turban of sole with langoustines, Scrambled eggs with langoustines and asparagus tips., Langoustine sabayon tart, Langoustine gratin, ... 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, Saint Honoré cake, Mini lemon millefeuilles, Thin summer tart "à la grecque", Rustic chicken and mushroom pie, ... See them all 71
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