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, the cayenne pepper, and mustard powder. Rub in the butter with your fingertips until the mixture looks like damp sand. Mix in the grated cheese, then drizzle in 2-3 tbsp cold water. Bring the crumbs together into a smooth ball, knead a few times, wrap in cling film, flatten into a disc, and chill for at least 30 minutes.

Step 2: While the pastry chills, boil the potatoes in salted water for 10-12 minutes until tender. Drain and cool, then slice into 0.5cm discs and set aside.

Step 3: Preheat the oven to 180°C (160°C fan, gas 4) and place a baking sheet inside to heat. Remove pastry from the fridge 10 minutes before rolling. 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: Line the tart tin with the pastry, pressing into corners and patching holes with scraps. Trim excess pastry leaving a 1cm overhang. Line the case with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment, then bake another 10 minutes until golden and crisp. Trim pastry flush with the tin and reduce oven to 160°C (140°C fan, gas 3).

Step 5: In a jug, whisk together the eggs, yolk, cream, milk, Dijon mustard, nutmeg and seasoning. In a bowl, combine the sliced potatoes, shrimps, chopped herbs, and seasoning. Pack this mixture into the tart case.

Step 6: Pour the egg mixture over the filling in the tart. Return the tart to the oven and fill with any remaining egg mixture partway through baking to avoid spillages. Sprinkle with a pinch of cayenne pepper and bake for 50-55 minutes, until the filling is just set but still slightly wobbly in the center. Allow to cool to room temperature.

Step 7: For the salad, peel the beetroot while wearing gloves to prevent staining. Slice thinly using a knife or mandolin. Whisk rapeseed oil, Dijon mustard, cider vinegar, and seasoning together and toss with the beet slices.

Step 8: Serve the shaved beet salad over the cooled tart or on the side, scattered with fresh cress.

Tips & Variations

Use a mandolin to slice the beetroot very thinly for an elegant presentation and tender texture.

Try substituting the brown shrimps with cooked prawns or lobster for a richer flavor.

Chill the pastry disc for longer if time allows, as this helps prevent shrinking during baking.

Make the tart up to a day ahead and store it in the fridge before serving at room temperature for best flavor.

FAQs

Can I make the pastry in advance?

Yes, the pastry can be made up to a day before and kept chilled. You can also freeze it for up to two months. Thaw in the fridge before rolling out.

What if I don’t have brown shrimps?

You can use cooked prawns or crayfish tails as a substitute. Make sure they are peeled and cooked before adding them to the tart.

Dinner

Potted Shrimp Tart with Shaved Rainbow Beet Salad Recipe

Introduction