Recipe of the week: Fine shellfish tart – 100% Vosges

This recipe comes to us from Pavillon France

For 4 people

Preparation: 25 mins

Cooking time: 10 minutes

Ingredients

400 g puff pastry

1.5 kg of medium-sized shellfish (cockles, clams, etc.)

1 kg of leeks

1 shallot

1/2 cucumber

100 g of white cheese

15 cl of cream

5 cl d’huile d’olive

1 clove of garlic

Vegetable broth

Salt, pepper, mint leaves

Preparation

• Cut the puff pastry into individual discs and bake blind between two baking sheets. To book.

• Rinse the shellfish, open the shellfish and cook them in the vegetable stock.

• Remove the shells and strain the cooking water and set aside.

• Peel the shallot, finely chop.

• Wash the leeks and cut them into thin julienne strips.

• Cook in olive oil and add the shellfish cooking water. Let cool.

• Peel the cucumber and cut it into thin julienne strips to add to the leeks, with the fromage blanc, chopped garlic and chopped mint

• Arrange harmoniously on the puff pastry discs, leeks and shellfish

Happy tasting, and see you next Sunday for a new recipe!