La Tarte Amphytrite
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 1⁄4 lbs flaky pastry dough (600 g)
- 2 lbs mixed seafood, raw (1 kg)
- 4 tablespoons butter
- 4 tablespoons cognac (or use whisky, brandy or rum)
- 16 ounces fresh cream (2 large cups, 500 ml)
- 4 eggs, whole
- 2 egg yolks
- 1 tablespoon tomato ketchup
- 2 teaspoons garlic, finely chopped
- 1 teaspoon salt (preferably a seasoned salt, to taste)
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper, coarsely ground
- 1⁄2 cup fresh parsley, very finely chopped
- 8 large shrimp, largest size you can find (headless, unpeeled)
directions
- Line a square or rectangular, fairly shallow quiche or other ovenproof dish with the pastry. I find the well-known rectagular Pyrex or Marinex glass baking dishes perfect for this. A shallow tin will also do.
- Prick the base with a fork, and set oven at 400 deg F/200 deg Celsius.
- For the seafood, use a mixture of raw, ready-prepared scallops, peeled shirmps, lobster, fresh mussels, fresh clams, whatever you find. Use good quality seafood.
- Cut up in bite-sized pieces and make sure there are no sand or bits of shell left. (The packets of mixed frozen seafood from shops, defrosted and drained, will do).
- Melt the butter in a pan, and when sizzling, add the seafood, and stir briefly. Add the liquor. (At this stage you can flame it if you like). Keep heat high and only par-cook them so they shed their liquid. Season lightly with salt or seasoning salt.
- Remove with a slotted spoon so any liquid drips off and let cool.
- Beat the eggs and yolks into the cream, add the ketchup, garlic, a little more salt, the nutmeg and the pepper. Stir in the parsley.
- Spread the shellfish over the pastry, the pour the cream mixture over the shellfish.
- Decorate with an unpeeled raw shrimp (prawn) on each portion.
- Bake for 25 - 35 minutes, until the pastry and filling are puffy and golden.
- Serve hot. Divide the portions neatly, and lift each carefully from the dish.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).