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.
111 K 4.2/5 (13 reviews)
1 hour 30 min.
Easy
12 people
9 IngredientsLast modified on: May 13th 2012
For 12 people, you will need:
- 1
2 shallots - 2
4 leeks - 3
8 tablespoons olive oil - 4
200 g puff or flaky pastry (pâte feuilletée) - 5
400 g langoustines (scampi) - 6
40 g butter - 7
300 g hollandaise sauce - 8
salt - 9
pepper - Total weight: 1,990 grams
Change measures:
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 8 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 300 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 300 g hollandaise sauce and keep hot.
Stage 7 - 2 min.
Peel 400 g langoustines (scampi).
Melt 40 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 40 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 | 210 RDI=80 % | 830 RDI=80 % | 1,210 RDI=180 % | 4,350 RDI=220 % | 18,210 RDI: 220 % |
| Per 100 g | 10 RDI=4 % | 40 RDI=4 % | 60 RDI=9 % | 220 RDI=10 % | 920 RDI: 10 % |
| Per person | 20 RDI=7 % | 70 RDI=6 % | 100 RDI=20 % | 360 RDI=20 % | 1,520 RDI: 20 % |
How much will it cost?
- For 12 people : 11.20 €
- Per person : 0.95 €
Change currency: 
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, Scrambled eggs with langoustines and asparagus tips., Turban of sole with langoustines, Langoustine sabayon tart, ... 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: Strawberry feuilleté, Mini lemon millefeuilles, Pecan fruit rolls , Smoked salmon sacristains, Nanou's tuna tart, ... See them all 71
Butter
Like these other recipes: Grapefruit cake, Kouign-amann, Roasted Cauliflower, Fish in a sesame crust, Roasted cauliflower, ... See them all 461
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018418 K 24.3 45 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017338 K4.1 3 hours 9 min.
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.July 18th 2010228 K4.2 2 hours 5 min.
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.September 14th 2011158 K4.1 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.