Shrimp and Tomato Tartlets Recipe

Name: Shrimp and Tomato Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour, plus flour for working the dough; 6 tablespoons butter, chilled and cubed; 1/2 cup Gruyere cheese, grated; 1/4 teaspoon salt; Tomato compote (see recipe); 1 tablespoon olive oil; 16 jumbo shrimp (shelled), or scallops, crab meat, lobster or other shellfish; 1/4 teaspoon curry powder; Salt and freshly ground pepper to taste; 2 cups lamb's lettuce or bibb lettuce; Vinaigrette (see recipe)

Servings: persons

1 cup all-purpose flour, plus flour for working the dough
6 tablespoons butter, chilled and cubed
1/2 cup Gruyere cheese, grated
1/4 teaspoon salt
Tomato compote (see recipe)
1 tablespoon olive oil
16 jumbo shrimp (shelled), or scallops, crab meat, lobster or other shellfish
1/4 teaspoon curry powder
Salt and freshly ground pepper to taste
2 cups lamb's lettuce or bibb lettuce
Vinaigrette (see recipe)

1
Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
2
Remove the dough, and chill for half an hour.
3
When the dough is ready, heat the oven to 400 degrees.
4
Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll.
5
Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls.
6
The dough should be about 1/8 inch thick.
7
Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement.
8
Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
9
Fill each tart shell with about 3 tablespoons of tomato compote.
10
Bake about 12 to 15 minutes.
11
Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat.
12
Sprinkle the shrimp with curry powder.
13
Season with salt and pepper.
14
Cook, stirring, 2 to 3 minutes; do not overcook.
15
Remove to a plate.
16
In a mixing bowl, toss the lettuce and vinaigrette.
17
Unmold the tartlets, and place in the middle of serving plates.
18
Top each tartlet with 4 shrimp.
19
Arrange some lettuce decoratively around tartlets.

748

kcal

Calories

Fat

Carbs

103

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, plus flour for working the dough, 6 tablespoons butter, chilled and cubed, 1/2 cup Gruyere cheese, grated, 1/4 teaspoon salt, and more.

Yes, Shrimp and Tomato Tartlets falls under the Seafood 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!

Shrimp and Tomato Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions