SHRIMP AND TOMATO TARTLETS
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.
Provided by Pierre Franey
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
- Remove the dough, and chill for half an hour.
- When the dough is ready, heat the oven to 400 degrees.
- Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
- Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
- Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
- In a mixing bowl, toss the lettuce and vinaigrette.
- Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.
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Shaik Shaida
[email protected]I made these tartlets for my family and they loved them! They're a great way to get kids to eat seafood.
Janice Coco
[email protected]These tartlets are a great way to use up leftover shrimp. I also like to add a bit of chopped bacon to the filling.
Zain Umrani
[email protected]I'm not a huge fan of shrimp, but I loved these tartlets. The flavor combination was perfect.
Ch Azeem
[email protected]These tartlets are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive-looking.
Hidayat Hidayat
[email protected]I added a bit of chopped basil to the filling and it really took the flavor up a notch.
Christopher Walton
[email protected]I made these tartlets with a gluten-free crust and they turned out great! They were just as delicious as the regular version.
Shavar Scott
[email protected]These tartlets are a great appetizer or light meal. They're also perfect for a picnic or party.
Nabowat Afridi
[email protected]I was a bit skeptical about the combination of shrimp and tomatoes, but I was pleasantly surprised. The flavors worked really well together.
Jermaine Williams
[email protected]The recipe was easy to follow and the tartlets turned out beautifully. I will definitely be making these again.
Ranamumtaz Rana
[email protected]I made these tartlets for a potluck and they were gone in minutes! Everyone loved them.
Tanjil Hossain
[email protected]These shrimp and tomato tartlets were a hit at my last party! The flaky crust and the juicy, flavorful filling were a perfect combination.