Best 11 Alsatian Shrimp And Dill Tart Recipes

ALSACE ONION TART (TARTE à L'OIGNON)

Steps:

• Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork
• Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface. Gather dough together with pastry scraper and press into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough on a floured surface with a floured rolling pin into a 15-inch round and fit into a 11″ tart pan, lifting and gently pressing into the pan. Trim excess dough, leaving a ½-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
• Put oven rack in middle position and preheat oven to 400°F.
• Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer baked shell to a rack to cool. (Reduce oven temperature to 375 degrees)
• Place the bacon into a cold skillet, and cook over medium heat until browned. Remove bacon from skillet and drain on paper towels, reserve 4 tablespoons of the bacon fat.
• Add sliced onions to the skillet with the reserved bacon fat and cook onions with ¾ teaspoon salt and ½ teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet with a lid and continue to cook, stirring frequently until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool completely.
• Whisk together the cream, eggs and yolks, nutmeg, thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl, then stir in onions.
• Pour filling into tart shell, spreading onions evenly, sprinkle ½ cup of grated Gruyere cheese evenly over the top and bake until filling is set and top is golden, 40 to 50 minutes. Serve warm or at room temperature

ALSACE ONION TART

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F.
• Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
• Prepare filling while shell bakes:
• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
• Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
• Fill and bake tart:
• Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

SHRIMP AND DILL TOAST (TOAST SKAGEN)

Steps:

• Shrimp: In a bowl, add shrimp, mayonnaise, juice from half a lemon, and salt to taste. Pull the dill fronds from the stems and roughly chop to get 2 tablespoons, loosely packed (reserve the rest for garnish). Add to the shrimp mixture and stir to combine. Set aside.
• Toast: Slice the bread into ¾-inch slices. Heat a large skillet over medium heat and add 1 tablespoon butter. When melted, add enough bread slices to fill the pan (about 3). Reduce heat to low and cook 30 seconds. Divide and spread 1 tablespoon butter evenly over the top sides; then flip and cook bread another 30 seconds, adding more butter to the pan as needed. When toast is golden on both sides, transfer to several layers of paper towels to cool, 30 seconds. Cut crust off of toast and slice each piece horizontally into 2 triangles.
• Assembly: Place toast on a platter. Arrange a lettuce leaf on top of each triangle, making sure the leaf is about the same size as the toast, then add the shrimp. From reserved lemon half, cut three thin slices (wheels), and cut each wheel in half. Make a cut in the middle up to the peel, then twist and place over the shrimp. Garnish with small dill sprigs before serving.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

ALSATIAN SHRIMP AND DILL TART

Steps:

• Prepare the tart shell and set it aside.
• Preheat the oven to 375 degrees.
• Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
• Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
• Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
• Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
• Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
• Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

LEMON-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

SHRIMP STUFFED SALMON PATTIES WITH DILL TARTER SAUCE

Steps:

• Mix shrimp, garlic and parsley in small bowl. Set aside.
• In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
• Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
• Bake at 350 for 10-15 minutes or until lightly brown.
• Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.

GRILLED LEMON-DILL SHRIMP

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

ALSATIAN BEEF AND MUSHROOM TART

Steps:

• Prepare the tart shell and set it aside.
• Preheat the oven to 375 degrees.
• Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.
• Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
• Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.
• Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

ALSATIAN TART

Steps:

• Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
• Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
• Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
• Prick dough with fork and refrigerate while preparing the filling.
• Cook bacon; drain and crumble; set aside.
• In one tablespoon of canola oil, saute sliced onion until golden.
• In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
• Remove pastry rounds from refrigerator, spread each round with cheese mixture.
• Sprinkle top with sauteed onions and arrange crumbled bacon.
• Preheat oven to 425 degrees.
• Bake 15 minutes until done.
• Very rich and filling served with a salad and a glass of white wine.