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.
112 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
1 cup puff or flaky pastry (pâte feuilletée) - 5
1 ¾ cup langoustines (scampi) - 6
cup + 3 tablespoons butter - 7
1 1⁄3 cup hollandaise sauce - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 30 min.
All in all: 1 hour 30 min.
To finish around 7pm, you'll need to have started before: 18:05.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 1 1⁄3 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 1 1⁄3 cup hollandaise sauce and keep hot.
Stage 7 - 2 min.
Peel 1 ¾ cup langoustines (scampi).
Melt cup + 3 tablespoons 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 cup + 3 tablespoons 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, Langoustine gratin, Langoustine sabayon tart, Turban of sole with langoustines, ... See them all 6
Hollandaise sauce
You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Fish terrine with spinach and tomatoes, ... 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: Leek and artichoke tart à la piémontaise, Small foie gras pasties, Epiphany galette, Crisp apricot and pistachio tart, Leek and fresh tuna tart, ... See them all 71
Butter
Like these other recipes: Eggs Arsène, Half-cooked chocolate cake with raspberry coulis, Langoustine sabayon tart, Moist chocolate cake, Welsh-style potato purée, ... See them all 468
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