Recipe: Mini leek and seafood tarts
Wash and chop a leek, keeping about 70 grams. Cook 10 cockles and peel some cooked pink shrimp.
Ingredients · Servings 5
- 1 leftover piece of shortcrust pastry
- 70g of leeks
- 10 cooked shells
- a few pink shrimp, like prawns
- 1 tablespoon of olive oil
- 1 tablespoon of thick crème fraîche
- a little liquid fresh cream
- cell
- pepper
Method · 40 min
- Wash and chop a leek, keeping about 70 grams. Cook 10 cockles and peel some cooked pink shrimp.
- Cut the piece of leek into 4 pieces and then slice it into small rounds.
- Fry it in 1 tablespoon of oil and let it melt for 20 minutes covered.
- Preheat your oven to 180°.
- Meanwhile, make 10 rounds of shortcrust pastry with the leftover dough and arrange them in the molds.
- When the leeks are cooked, pour in the thick cream, season with salt and pepper.
- Fill the tartlets with the leeks.
- Place 1 shell and 2 pieces of shrimp on top. Pour over a little liquid cream.
- Bake for 20 to 30 minutes.
Cut the piece of leek into 4 pieces and then slice it into small rounds.
Fry it in 1 tablespoon of oil and let it melt for 20 minutes covered.
Preheat your oven to 180°.
Meanwhile, make 10 rounds of shortcrust pastry with the leftover dough and arrange them in the molds.
When the leeks are cooked, pour in the thick cream, season with salt and pepper.
Fill the tartlets with the leeks.
Place 1 shell and 2 pieces of shrimp on top. Pour over a little liquid cream.
Bake for 20 to 30 minutes.
