Description
This potted shrimp tart with shaved rainbow beet salad combines a buttery, flaky homemade pastry crust filled with creamy, seasoned eggs, tender baby potatoes, and sweet brown shrimp. Finished with a vibrant, tangy beetroot salad dressed in a mustard vinaigrette and topped with fresh cress, this dish perfectly balances rich and fresh flavors for an impressive brunch or light dinner.
Ingredients
Scale
Pastry
- 250g plain flour, plus extra for dusting
- ½ tsp salt
- ¼ tsp cayenne pepper, plus a pinch for sprinkling
- 1 tsp mustard powder
- 100g cold butter, chopped into small pieces
- 50g extra mature cheddar, finely grated
- 2–3 tbsp cold water
Filling
- 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
- Salt and freshly ground black pepper, to taste
Salad
- 4–6 small beetroot (a variety of colours preferred)
- 3 tbsp rapeseed oil
- 1 tsp Dijon mustard
- 2 tbsp cider vinegar
- Small punnet cress
- Salt and freshly ground black pepper, to taste
Instructions
- Make the pastry: In a large bowl, mix the plain flour with salt, cayenne pepper, and mustard powder. Add the cold butter pieces and rub into the flour using your fingertips until the mixture resembles damp sand. Stir through the grated cheddar cheese, then drizzle 2-3 tablespoons of cold water. Bring the mixture together into crumbs, then knead gently on a floured surface to form a smooth ball. Wrap in cling film, shape into a flat disc, and chill for at least 30 minutes, or up to a day. It can also be frozen for up to two months.
- Cook the potatoes: Place the baby new potatoes in a pan of cold salted water. Bring to a boil, then simmer for 10-12 minutes until tender. Drain and allow to cool enough to handle, then slice into 0.5cm discs. Set aside to cool completely.
- Blind bake the pastry: Remove the pastry from the fridge 10 minutes before rolling. Preheat the 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 out to line a deep 23cm fluted tart tin, about the thickness of a £1 coin. Carefully transfer the pastry to the tin, pressing into the corners and patching any holes. Trim excess pastry but leave 1cm overhang. Line the pastry with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, then remove beans and parchment and bake for a further 10 minutes until the base is crisp and golden. Trim the edges flush with the tin using a small serrated knife. Lower the oven temperature to 160°C (140°C fan)/gas mark 3.
- Prepare the filling: In a jug, whisk together the 5 eggs, 1 yolk, double cream, milk, Dijon mustard, nutmeg, salt, and pepper. In a bowl, combine the sliced potatoes, shrimps, chopped herbs, and season lightly. Pack this mixture evenly into the blind-baked pastry shell.
- Assemble and bake the tart: Pour the egg and cream mixture over the potato and shrimp filling, filling the tart shell. Reserve a few drops of the egg mixture to add once the tart is in the oven to prevent spillage. Sprinkle the top with a pinch of cayenne pepper. Bake in the oven for 50-55 minutes until just set but still with a slight wobble in the center. Remove and allow to cool to room temperature.
- Prepare the beet salad: Wearing rubber gloves, peel the beetroot to avoid staining. Slice as thinly as possible using a mandolin or a sharp knife. In a small bowl, whisk together the rapeseed oil, Dijon mustard, cider vinegar, salt, and pepper. Drizzle the dressing over the sliced beets and toss to combine.
- Serve: Arrange the dressed beetroot salad over the cooled tart or serve on the side in a bowl. Scatter fresh cress over the top for garnish and an added peppery bite.
Notes
- Chilling the pastry before baking helps prevent shrinkage and makes rolling easier.
- Using a variety of colored beets creates a visually stunning salad.
- Wear gloves when peeling beets to avoid staining your hands.
- This tart can be served warm or at room temperature.
- Pastry can be prepared up to two days in advance or frozen for longer storage.
- Substitute fresh herbs as preferred—chervil, dill, or parsley all work well.
- Adjust cayenne pepper quantity to your preferred level of heat.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: potted shrimp tart, rainbow beet salad, homemade pastry, baked tart, shrimp recipe, beetroot salad, brunch recipe, British cuisine
