Rustic Shrimp Cheese Tart
A flaky tart with creamy cheese filling topped with juicy shrimp and fresh herbs, perfect for elegant brunch or dinner occasions.
Equipment
- 1 oven preheated to 375°F (190°C)
- 1 pan for cooking shrimp
- 1 tart pan or baking tray
- 1 fork to prick pastry
- 1 mixing bowl
Ingredients
- 1 sheet puff pastry or shortcrust, thawed
- 250 g peeled and deveined shrimp
- 1 tablespoon olive oil
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1 cup shredded cheese mozzarella, Gruyère, or cheddar
- ½ cup heavy cream
- 2 eggs
- ¼ teaspoon nutmeg optional
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Roll out the puff pastry and place it in a tart pan or on a baking tray. Score a border around the edge and prick the base with a fork.
- Heat olive oil in a pan over medium heat. Add minced garlic and cook briefly until fragrant.
- Add shrimp to the pan, season with salt and black pepper, and cook for 2–3 minutes until pink. Remove from heat and set aside.
- In a bowl, whisk together eggs, heavy cream, shredded cheese, and nutmeg if using until smooth.
- Pour the cheese mixture onto the prepared pastry base and evenly arrange the cooked shrimp on top.
- Bake the tart for 30–35 minutes until the crust is golden and the filling is set and slightly bubbly.
- Sprinkle fresh parsley over the tart. Allow to cool slightly before slicing. Serve warm.
Notes
- Use Gruyère cheese for richer, gourmet flavor.
- Add sautéed spinach or leeks for added depth and nutrition.
- Avoid overcooking shrimp; they will finish cooking in the oven.
- Store leftovers refrigerated and consume within 2 days.