Buttery Shrimp & Crawfish Tarts with Pâte Brisée
Buttery Shrimp & Crawfish Tarts with Pâte Brisée
Ingredients
For the Buttery Pâte Brisée
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon smoked paprika
- 1 stick unsalted butter, ice-cold, grated or cut into small pieces
- 1/4 cup ice water, plus more as needed
For the Shrimp & Crawfish Filling
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/4 cups crab stock
- 1/2 cup heavy cream
- 8 ounces medium shrimp, peeled, deveined, split lengthwise and minced
- 8 ounces crawfish tails, cooked
- 1 teaspoon crab boil seasoning, or to taste
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For Assembly & Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pickled red onion, for garnish
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Prepare the Pâte Brisée: In a large metal bowl, combine the flour, salt, white pepper, and smoked paprika. Whisk to combine.
⏱️ 2 min
- 2
Add the ice-cold butter to the dry ingredients. Using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 3
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to allow the gluten to relax.
⏱️ 5 min
- 4
Prepare the Shrimp & Crawfish Filling: Melt 2 tablespoons of butter in a large skillet or pot over medium heat. Add the diced onion, celery, red bell pepper, and green bell pepper (the 'trinity'). Sauté for 5-7 minutes until softened.
⏱️ 7 min
- 5
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
⏱️ 1 min
- 6
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 7
Gradually whisk in the crab stock, ensuring no lumps form. Bring the mixture to a simmer, then stir in the heavy cream. Continue to whisk until the sauce begins to thicken.
⏱️ 5 min
- 8
Once the sauce has thickened, add the minced shrimp, cooked crawfish tails, crab boil seasoning, Worcestershire sauce, chopped parsley, and chives. Stir well to combine. Remove from heat and set aside.
⏱️ 3 min
- 9
Preheat oven to 375°F. Lightly flour a clean surface. Remove the chilled dough from the refrigerator and roll it out to about 1/8-inch thickness. Use a tart mold or a round cutter to cut out four circular dough pieces.
⏱️ 5 min•🌡️ 375
- 10
Gently press each dough circle into individual 4-inch tart molds, trimming any excess dough. Prick the bottom of each tart shell with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes, then remove weights and parchment and bake for another 5 minutes, or until lightly golden.
⏱️ 17 min•🌡️ 375
- 11
Fill the blind-baked tart shells evenly with the prepared shrimp and crawfish filling. Sprinkle the grated Parmesan cheese generously over the top of each tart.
⏱️ 5 min
- 12
Bake the tarts for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. The filling should be heated through.
⏱️ 20 min•🌡️ 375
- 13
Remove the tarts from the oven. Let them cool slightly before carefully removing them from their molds. Garnish each tart with pickled red onion and fresh dill before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buttery Shrimp & Crawfish Tarts with Pâte Brisée
For the Buttery Pâte Brisée
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon smoked paprika
- 1 stick unsalted butter, ice-cold, grated or cut into small pieces
- 1/4 cup ice water, plus more as needed
For the Shrimp & Crawfish Filling
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 celery stalk, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/4 cups crab stock
- 1/2 cup heavy cream
- 8 ounces medium shrimp, peeled, deveined, split lengthwise and minced
- 8 ounces crawfish tails, cooked
- 1 teaspoon crab boil seasoning, or to taste
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For Assembly & Garnish
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pickled red onion, for garnish
- 2 tablespoons fresh dill, chopped, for garnish
Instructions
- 1
Prepare the Pâte Brisée: In a large metal bowl, combine the flour, salt, white pepper, and smoked paprika. Whisk to combine.
⏱️ 2 min - 2
Add the ice-cold butter to the dry ingredients. Using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 3
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to allow the gluten to relax.
⏱️ 5 min - 4
Prepare the Shrimp & Crawfish Filling: Melt 2 tablespoons of butter in a large skillet or pot over medium heat. Add the diced onion, celery, red bell pepper, and green bell pepper (the 'trinity'). Sauté for 5-7 minutes until softened.
⏱️ 7 min - 5
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
⏱️ 1 min - 6
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 7
Gradually whisk in the crab stock, ensuring no lumps form. Bring the mixture to a simmer, then stir in the heavy cream. Continue to whisk until the sauce begins to thicken.
⏱️ 5 min - 8
Once the sauce has thickened, add the minced shrimp, cooked crawfish tails, crab boil seasoning, Worcestershire sauce, chopped parsley, and chives. Stir well to combine. Remove from heat and set aside.
⏱️ 3 min - 9
Preheat oven to 375°F. Lightly flour a clean surface. Remove the chilled dough from the refrigerator and roll it out to about 1/8-inch thickness. Use a tart mold or a round cutter to cut out four circular dough pieces.
⏱️ 5 min•🌡️ 375 - 10
Gently press each dough circle into individual 4-inch tart molds, trimming any excess dough. Prick the bottom of each tart shell with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Blind bake for 10-12 minutes, then remove weights and parchment and bake for another 5 minutes, or until lightly golden.
⏱️ 17 min•🌡️ 375 - 11
Fill the blind-baked tart shells evenly with the prepared shrimp and crawfish filling. Sprinkle the grated Parmesan cheese generously over the top of each tart.
⏱️ 5 min - 12
Bake the tarts for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. The filling should be heated through.
⏱️ 20 min•🌡️ 375 - 13
Remove the tarts from the oven. Let them cool slightly before carefully removing them from their molds. Garnish each tart with pickled red onion and fresh dill before serving.
⏱️ 5 min