La Tarte Amphytrite Recipe

Name: La Tarte Amphytrite
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs flaky pastry dough (600 g); 2 lbs mixed seafood, raw (1 kg); 4 tablespoons butter; 4 tablespoons cognac (or use whisky, brandy or rum); 16 ounces fresh cream (2 large cups, 500 ml); 4 eggs, whole; 2 egg yolks; 1 tablespoon tomato ketchup; 2 teaspoons garlic, finely chopped; 1 teaspoon salt (preferably a seasoned salt, to taste); 1 teaspoon ground nutmeg; 1 teaspoon black pepper, coarsely ground; ½ cup fresh parsley, very finely chopped; 8 large shrimp, largest size you can find (headless, unpeeled)

Servings: persons

1 14 lbs flaky pastry dough (600 g)
2 lbs mixed seafood, raw (1 kg)
4 tablespoons butter
4 tablespoons cognac (or use whisky, brandy or rum)
16 ounces fresh cream (2 large cups, 500 ml)
4 eggs, whole
2 egg yolks
1 tablespoon tomato ketchup
2 teaspoons garlic, finely chopped
1 teaspoon salt (preferably a seasoned salt, to taste)
1 teaspoon ground nutmeg
1 teaspoon black pepper, coarsely ground
½ cup fresh parsley, very finely chopped
8 large shrimp, largest size you can find (headless, unpeeled)

1
Line a square or rectangular, fairly shallow quiche or other ovenproof dish with the pastry.
2
I find the well-known rectagular Pyrex or Marinex glass baking dishes perfect for this.
3
A shallow tin will also do.
4
Prick the base with a fork, and set oven at 400 deg F/200 deg Celsius.
5
For the seafood, use a mixture of raw, ready-prepared scallops, peeled shirmps, lobster, fresh mussels, fresh clams, whatever you find.
6
Use good quality seafood.
7
Cut up in bite-sized pieces and make sure there are no sand or bits of shell left.
8
(The packets of mixed frozen seafood from shops, defrosted and drained, will do).
9
Melt the butter in a pan, and when sizzling, add the seafood, and stir briefly.
10
Add the liquor.
11
(At this stage you can flame it if you like).
12
Keep heat high and only par-cook them so they shed their liquid.
13
Season lightly with salt or seasoning salt.
14
Remove with a slotted spoon so any liquid drips off and let cool.
15
Beat the eggs and yolks into the cream, add the ketchup, garlic, a little more salt, the nutmeg and the pepper.
16
Stir in the parsley.
17
Spread the shellfish over the pastry, the pour the cream mixture over the shellfish.
18
Decorate with an unpeeled raw shrimp (prawn) on each portion.
19
Bake for 25 - 35 minutes, until the pastry and filling are puffy and golden.
20
Serve hot.
21
Divide the portions neatly, and lift each carefully from the dish.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 14 lbs flaky pastry dough (600 g), 2 lbs mixed seafood, raw (1 kg), 4 tablespoons butter, 4 tablespoons cognac (or use whisky, brandy or rum), and more.

Yes, La Tarte Amphytrite falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

La Tarte Amphytrite

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions