Alsatian Shrimp And Dill Tart Food

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

ALSATIAN TART

Steps:

• Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
• Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
• Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
• Prick dough with fork and refrigerate while preparing the filling.
• Cook bacon; drain and crumble; set aside.
• In one tablespoon of canola oil, saute sliced onion until golden.
• In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
• Remove pastry rounds from refrigerator, spread each round with cheese mixture.
• Sprinkle top with sauteed onions and arrange crumbled bacon.
• Preheat oven to 425 degrees.
• Bake 15 minutes until done.
• Very rich and filling served with a salad and a glass of white wine.

LEMON-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

ALSATIAN SHRIMP AND DILL TART

Steps:

• Prepare the tart shell and set it aside.
• Preheat the oven to 375 degrees.
• Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
• Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
• Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
• Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
• Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
• 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.

ALSATIAN CHEESE TART

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
• Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
• Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
• Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
• Makes 36 hors d'oeuvres.