Alsatian Shrimp And Dill Tart

Name: Alsatian Shrimp And Dill Tart
Total time: 1 h
Yield: Six or more servings
Cuisine: french
Ingredients: 1 partly baked 10-inch tart shell (see recipe); 1 1/4 pounds medium-size shrimp, about 36 to 40; 1 pound leeks; 2 tablespoons butter; 3 tablespoons finely chopped fresh dill; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 teaspoon hot red-pepper flakes; 1 whole egg; 1 egg yolk; 1 cup heavy cream; 1/2 cup milk; 1/8 teaspoon freshly grated nutmeg

By Craig Claiborne and Pierre Franey

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; CRUSTED MEMORIES OF ALSACE

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Ingredients

Yield:Six or more servings

1partly baked 10-inch tart shell (see recipe)
1¼pounds medium-size shrimp, about 36 to 40
1pound leeks
2tablespoons butter
3tablespoons finely chopped fresh dill
Salt to taste, if desired
Freshly ground pepper to taste
¼teaspoon hot red-pepper flakes
1whole egg
1egg yolk
1cup heavy cream
½cup milk
⅛teaspoon freshly grated nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the tart shell and set it aside.
Step 2
Preheat the oven to 375 degrees.
Step 3
Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
Step 4
Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
Step 5
Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
Step 6
Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
Step 7
Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
Step 8
Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.