Introduction

This potted shrimp tart with shaved rainbow beet salad is a delightful combination of creamy, savory filling and fresh, tangy salad. The flaky pastry holds a flavorful mix of shrimps, baby potatoes, and herby custard. Topped with a vibrant beetroot salad, it makes a perfect dish for spring or summer gatherings.

The image shows a round tart with a golden brown crust on a white plate. The tart is topped with thin, colorful vegetable slices arranged in layers that look like flower petals; the slices are shades of pink, red, yellow, and orange with some having rings or stripes. Small green sprouts are scattered on top and around the tart, adding a fresh touch. The plate is on a rustic wooden table, and there is a bright blue decorative object in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g baby new potatoes

5 whole eggs, plus 1 yolk

150ml double cream

50ml milk

1 tbsp Dijon mustard

A good grating of nutmeg

270g cooked and peeled brown shrimps

Small handful chervil, dill, or parsley, finely chopped

250g plain flour, plus extra for dusting

¼ tsp cayenne pepper, plus a pinch

1 tsp mustard powder

100g cold butter, chopped into small pieces

50g extra mature cheddar, finely grated

4-6 small beetroot (a variety of colours looks good)

3 tbsp rapeseed oil

1 tsp Dijon mustard

2 tbsp cider vinegar

Small punnet cress

Instructions

Step 1: To make the pastry, tip the flour into a large bowl, add ½ tsp salt, cayenne, and mustard powder. Rub in the butter with your fingertips until the mixture resembles damp sand. Stir in the cheese, then drizzle in 2–3 tbsp cold water. Bring the pastry together into a smooth ball, knead lightly, wrap in cling film, flatten into a disc, and chill for at least 30 minutes.

Step 2: Meanwhile, boil the potatoes in salted water for 10–12 minutes until tender. Drain and let cool, then slice into 0.5cm discs.

Step 3: Remove the pastry from the fridge 10 minutes before rolling. Preheat oven to 180°C (160°C fan)/gas mark 4 and place a baking sheet on the middle shelf. Lightly flour your work surface and roll the pastry to fit a deep 23cm fluted tart tin, about the thickness of a £1 coin.

Step 4: Lift the pastry into the tin, pressing into corners and patching holes if needed. Trim excess pastry leaving about 1cm overhang. Line with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, then remove beans and parchment and bake another 10 minutes until golden. Trim pastry flush with tin edges.

Step 5: Reduce oven to 160°C (140°C fan)/gas mark 3. In a jug, whisk eggs, yolk, cream, milk, mustard, nutmeg, and seasoning. In a bowl, toss potatoes, shrimps, herbs, and seasoning, then pack into the tart shell. Pour in the egg mixture, reserving a little to top later.

Step 6: Place tart in the oven; fill the tart with remaining egg mixture once inside to avoid spilling. Sprinkle a pinch of cayenne on top. Bake for 50–55 minutes until just set—you want a slight wobble in the center. Cool to room temperature.

Step 7: For the salad, peel beetroot (wear rubber gloves to prevent staining) and slice very thinly, preferably with a mandolin. Whisk oil, mustard, cider vinegar, and seasoning. Toss beets in the dressing and either scatter over the cooled tart or serve on the side with cress.

Tips & Variations

Use a variety of coloured beetroot to make the salad visually striking and more flavourful.

Chilling the pastry properly helps avoid shrinkage when baking.

You can swap brown shrimps for cooked crayfish tails for a different seafood twist.

Make the pastry a day ahead or freeze it for up to two months to save time on the day.

FAQs

Can I use frozen shrimp instead of cooked shrimps?

Yes, just make sure to thaw and drain them well before mixing. Using cooked shrimps is essential, as raw shrimp would not cook properly in the tart.

Can this tart be made ahead of time?

Absolutely. You can prepare the pastry and filling a day ahead, assembling and baking the tart on the day. The tart also tastes great served at room temperature, making it ideal for entertaining.