Seafood Tart
A seafood tart filled with a mixture of shrimp, squid, and crab meat combined with cheese, baked in a savory tart shell.
Ingredients
Salted tart crust (refer to page 141)
280 g
Shrimp
120 g
Squid (cut into rings)
120 g
Crab meat or Japanese imitation crab sticks
120 g
Chopped white onion
100 g
Minced garlic
10 g
Swiss Emmental cheese
40 g
Cream
250 ml
Egg
3
Nutmeg
to taste
Olive oil
30 ml
Salt
to taste
Ground white pepper
to taste
Instructions
1
Step 1
Preheat the oven to 220°C. Lightly grease a 27 cm round tart pan and set aside.
2
Step 2
Use a wooden rolling pin to roll out the tart dough to about 0.4 cm thick, slightly larger than the pan. Trim off the excess dough and prick the base all over with a fork.
3
Step 3
Heat a pan over medium heat, add the olive oil, minced garlic, and onion, and sauté until fragrant. Add the shrimp, ringed squid, and crab meat, and stir-fry for 5 minutes. Remove from the heat and let cool before using.
4
Step 4
Transfer the cooled seafood filling to a bowl, add the Swiss Emmental cheese, mix well, and spoon the mixture into the tart shell.
5
Step 5
Whisk the cream, eggs, and nutmeg together in a bowl until smooth to form a custard. Pour the custard evenly over the seafood filling in the tart.
6
Step 6
Bake the tart in the oven for 30 minutes, until the surface is golden brown. Remove from the oven, unmold immediately, and let cool on a wire rack.
