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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Boanerges Amoako
[email protected]These tartlets were amazing! I will definitely be making them again.
AJMAL CHAND78
[email protected]I thought these tartlets were just okay. They were easy to make, but they didn't have a lot of flavor.
Daya Ram
[email protected]These tartlets were a bit too salty for my taste.
Sonu As
[email protected]I'm not sure what I did wrong, but my tartlets didn't turn out very well. The crust was soggy and the filling was bland.
Israel Samuel
[email protected]I made these tartlets for my family, and they all loved them. Even my picky kids ate them up!
Fakharblaoch khan
[email protected]These tartlets were delicious! I especially loved the flaky crust.
Axcc Weihh
[email protected]Overall, I thought these tartlets were just okay. They weren't bad, but they weren't great either.
kala both
[email protected]I had some trouble getting the crust to turn out right. It was a little too crumbly.
ahmad nasap
[email protected]These tartlets were a little bland for my taste. I think they needed more seasoning.
M Ahmad Gujjar G
[email protected]I'm not a big fan of shrimp, but I really enjoyed these tartlets. The tomatoes and cheese were a great combination.
Zeineb Raboudi
[email protected]I made these tartlets for a potluck, and they were a huge success! Everyone loved them.
fazal Sajid
[email protected]These tartlets were easy to make and so delicious! I love the combination of shrimp and tomatoes.
Rebecca Kendall
[email protected]I followed the recipe exactly, and the tartlets turned out great! The shrimp were cooked perfectly, and the tomato sauce was flavorful and tangy.
Irfan Khanzada
[email protected]These shrimp and tomato tartlets were a hit at my party! The flavors were perfectly balanced, and the crust was flaky and delicious. I will definitely be making these again.