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Tarte fine aux Gambas grillées

July 4, 2012

I came up with this recipe by basically just adding all the ingredients that I love, and it turned out just as delicious as I imagined it to be! Gambas with garlic, chili and parsley can never really go wrong, in any way you may choose to serve it!

Like a quote I got sent to me yesterday: -Garlic is to food what insanity is to art (Augustus Saint-Gaudens), and I couldn’t agree more!

This tarte is perfect for Apéro, as a starter with a nice salad or on a buffet.
We served it as a canapé for a wedding with 130 guest this weekend and it was a hit!

The girls set up a really nice table with Champagne and canapés on the dock in the port of Villefranche that the guests enjoyed just before going on a boat trip. This is how it looked:

When the guests came back from the boat trip we served some more canapés, and then a big Provençale buffet with dishes like: Lemon and herb poached Dorade Royale with fresh tarragon crème fraiche, fillet of beef with julienne vegetables and truffle foam, vitello tonnato, shots with prawns, avocado, spring onion, chili and strawberry vinaigrette, Open “Lasagna” with wild asparagus, baby girolles, parmesan shavings and truffle, pissaladière etc, followed by a dessert buffet with mini tarte au citron with raspberry mousse, dark chocolate and chili truffles, mini carrot cake with lime icing, fresh strawberries and a selection of macarons.

Here are some of the snapshots from the evening, followed by the recipe for the tarte!

Hope you enjoy!

Tarte aux Gambas grillées (for about 6 persons)

Puff pastry
800g of Gambas (raw)
1 dl of cream
1 egg
1 dl of grated good quality parmesan
Fresh red chili
3 cloves of garlic
A handful of chopped flat leaf parsley
Salt and pepper

This is how you do it:
1. Make the puff pastry (or buy already made)
2. Peel the gambas, and put them in a bowl with some olive oil, 2 cloves of crushed garlic and chili. I like my food really spicy, so I would normally put a 1/2 red chilifruit, depending on how hot it is. Leave it to marinate in the fridge
3. Make the filling for the tarte by whisking an egg with the cream and then add the grated parmesan. Season with salt and pepper and add the other half of the chili fruit along with some of the chopped parsley and the other crushed garlic.
4. Fold the puff pastry in a rectangular shape and fold in the corners. Dock the dough by piercing the base with a fork in several places to allow airflow and prevent bubbles, and pre cook it in 180 degrees for about 4-5 minutes. Let it cool
5. Grill the gambas on the bbq or in a griddle pan. You really just want to sear the prawns, and get that nice grilled taste and colour. You don’t want to cook them through as they will be going in the oven again.
6. Cut the prawns in big chunky pieces
7. Pour the filling in the pastry and top it off with the grilled prawns.
8. Bake the tarte in 180 degrees for about 10 minutes. Serve it warm with sprinkled parsley on top!


One Comment leave one →
  1. Linda permalink
    July 4, 2012 1:47 pm

    Vilken härlig blogg Malin! Man blir otroligt hungrig av att titta pa bilderna 🙂 Kram Linda (Antibes)

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