Description
This Potted Shrimp Tart with Shaved Rainbow Beet Salad is a delicious and visually stunning dish combining a crisp, homemade mustard-infused pastry filled with a creamy egg, cream, and shrimp mixture. It is topped with tender baby potatoes and fresh aromatic herbs, then baked to perfection. The vibrant salad of thinly sliced colorful beets dressed with a tangy mustard vinaigrette and fresh cress adds a refreshing crunch, making it an impressive yet approachable meal perfect for any occasion.
Ingredients
Scale
Pastry
- 250g plain flour, plus extra for dusting
- ½ tsp salt
- ¼ tsp cayenne pepper, plus a pinch
- 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 black pepper, to taste
- Pinch of cayenne pepper
Salad & Dressing
- 4–6 small beetroot (a variety of colours)
- 3 tbsp rapeseed oil
- 1 tsp Dijon mustard
- 2 tbsp cider vinegar
- Small punnet cress
- Salt and black pepper, to taste
Instructions
- Make the pastry: Tip the flour, salt, cayenne pepper, and mustard powder into a large bowl and mix. Add the cold chopped butter and rub it into the flour with your fingertips until the mixture looks like damp sand. Stir in the grated cheddar. Drizzle in 2-3 tablespoons of cold water and press the mixture together until it forms a smooth dough. Knead briefly on a floured surface, shape into a flat disc, wrap in cling film, and chill for at least 30 minutes.
- Cook the potatoes: Place the baby new potatoes in a pan of cold salted water. Bring to a boil, then reduce to a simmer and cook 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.
- Pre-bake the tart shell: 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. On a lightly floured surface, roll the pastry to the thickness of a £1 coin to fit a deep 23 cm fluted tart tin. Carefully line the tin, pressing into corners and patching holes if needed. Leave a 1cm overhang. Line with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden and crisp. Trim edges flush with the tin. Reduce oven temperature to 160°C (140°C fan/gas mark 3).
- Prepare the filling and bake: In a jug, whisk together the whole eggs, yolk, double cream, milk, Dijon mustard, nutmeg, salt, and pepper. In a bowl, toss the sliced potatoes, cooked shrimps, chopped herbs, and seasoning. Pack this mixture evenly into the pre-baked tart shell. Pour the egg and cream mixture over the filling, filling with the last few drops once the tart is in the oven to avoid spillages. Sprinkle a pinch of cayenne on top. Bake for 50-55 minutes until just set but still slightly wobbly in the center. Remove and allow to cool to room temperature.
- Prepare the beet salad: Wearing gloves to prevent staining, peel the beets and slice them as thinly as possible—using a mandolin if available. In a bowl, whisk together the rapeseed oil, Dijon mustard, cider vinegar, salt, and pepper. Toss the sliced beets in the dressing.
- Serve: Either scatter the dressed beet salad and cress on top of the cooled tart or serve the salad alongside for a fresh, colorful accompaniment.
Notes
- The pastry can be made a day ahead or frozen for up to two months for convenience.
- Use gloves when peeling beetroot to avoid staining your hands.
- If you don’t have a mandolin, use a very sharp knife to slice the beets as thinly as possible for the best texture.
- The tart has a slight wobble when perfectly cooked; avoid overbaking for a creamy texture.
- Fresh herbs such as chervil, dill, or parsley work well; choose your favorite or what you have on hand.
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: shrimp tart, potted shrimp, rainbow beet salad, homemade pastry, savory tart, spring salad, colorful beetroot, British recipe
