Fine tart with curry and scallop leeks
- Total time
- 55 min
- servings
- 8 servings
- Dish type
- Starter
Auto-translated · View original
Prep
25 min
Cook
30 min
Total time
55 min
Ingredients
Ingredients
- 1 1 Rectangular Foiled Pasta Gold Tart HERTA®
- 1 1 cubes of poultry broth
- 8 8 leeks
- 1 1/2 Granny Smith apple
- 24 24 nuts (without coral)
- 2 c. à soupe 2 tablespoons of fresh cream 30% fat
- 1 1/4 red onions
- 1 1 lemon yellow
- 1 c. à café 1 teaspoons of sweet curry
- 1 pincée 1 pinches of salt
- 1 gousse 1 clove of garlic
- 1 c. à soupe 1 tablespoons of olive oil
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 2 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preheat your oven th.6/7 (200°C). Roll the dough on a baking sheet, keeping the sheet of sulfurized paper and cook it white at the bottom of the oven for 15 to 20 minutes; by covering it with a sheet of sulphurised paper and a second plate to prevent it from inflating. Let it cool and cut into eight rectangles.
- 2
Peel and slice the onion, wash and cut the apple into fine sticks and lemon. Peel and crush the clove of garlic. Wash the leeks and cut them into a julienne, put them back under cold water. Cook for 10 minutes in boiling salted water. Drain them. In a salad bowl, mix cream, crumbled chicken broth, garlic, curry and mix.
- 3
In a large hot skillet, quickly cook the Santiago nuts with a tablespoon of olive oil up to 1 minute on each side. Spread the leeks on the bottom of the pie, place the Santiagos, apple sticks, red onion slats and serve immediately.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!