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Le Chaudron recipe
Tarte aux crevettes et poireaux
Shrimp and leek tart
⏱ 55 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet of all-butter shortcrust pastry
400 g (14 oz)peeled shrimp
4young leeks, julienned
3whole eggs
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)grated cheeseGruyère
30 g (1 oz)unsalted butter
1 pinchgrated nutmeg
- 1 sheet of all-butter shortcrust pastry
- 400 g (14 oz) peeled shrimp
- 4 young leeks, julienned
- 3 whole eggs
- 200 ml (¾ cup) thick crème fraîche
- 100 g (3½ oz) grated cheese Gruyère
- 30 g (1 oz) unsalted butter
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the pastry and prick the bottom with a fork so it doesn’t puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Clean the leeks, removing any damaged leaves, and cut into fine julienne.
- Melt the butter in the large skillet and soften the leeks, covered, over low heat for 15 minutes.
- Season the leeks and drain them well on a rack before assembling.
- Whisk the eggs with the crème fraîche and nutmeg in the bowl until smooth.
- Spread the leeks over the crust and arrange the shrimp in a neat circle.
- Pour in the egg mixture, sprinkle with the cheese and bake for 35 minutes at 180 °C (350 °F) until golden.
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