PRINT OPTIONS:       Print       Turn Off Main Image

Scampi and spinach tart

Scampi and spinach tart

Serves 4

Ingredients

tarts

  • 4 small flan rings
  • short crust pastry
  • 2 Whole organic Eggs
  • 3 organic egg yolks
  • 400 ml King Island Cream
  • 10 Scampi blanched, peeled and roughly chopped
  • 250 g baby spinach cooked in a little butter, seasoned, chopped and drained
  • a little grated Parmesan

tomato beurre blanc

  • 400 ml Dry White Wine
  • 3 shallots finely sliced
  • 1 Clove Garlic crushed
  • bouquet garni
  • 3 tablespoons Cream
  • 250 g French unsalted Butter
  • 3 tablespoons finely chopped chives
  • of 1 Lemon
  • 3 organic Tomatoes blanched, deseeded and diced
  • Salt & Pepper
Measurement Conversion Calculator

Method

tarts

  1. Line 4 small flan rings with the short crush pastry, allow to rest in a fridge, blind bake & brush with a little egg yolk.
  2. Whisk the egg yolks & the eggs with the cream, season & pass through a fine sieve.
  3. Mix the egg mix with the scampi & the spinach.
  4. Fill the tarts with the scampi, spinach & egg mix & sprinkle with a little grated Parmesan.
  5. Cook in a preheated oven (160c) till cooked & set.

tomato beurre blanc

  1. Reduce the wine, shallots & crushed garlic to 4 tbsp of reduction, add the cream & over a low heat whisk in the butter till it forms a sauce, season with salt, pepper & a little lemon juice, pass through a fine sieve.
  2. Add the diced tomatoes & chopped chives.
  3. Serve the tarts warm or cold with a little of the tomato beurre blanc & garnished with water cress.
No Rating