Delectable grilled seafood tarts, ideal as a first course or light meal.
Ingredients:
4 three-inch tarts
1 tsp (5 ml) butter
3 French shallots, sliced thinly
2 tbsp (30 ml) white wine
1 tsp (5 ml) pesto
½ lb (227 g) lobster meat, diced
1/3 lb (150 g) crabmeat, diced
½ cup (125 ml) white sauce (béchamel or butter sauce)
4 slices of Brie or other similar cheese
2 cups mesclun lettuce
½ cup (125 ml) cherry tomatoes
Zest of ½ a lemon
Salt and pepper to taste
Vinaigrette
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
¼ cup (60 ml) olive oil
Method:
Bake tarts at 350ºF until golden. Set aside in refrigerator to cool. (Tarts can be purchased in grocery stores in packages of 8 or 12.)
In small saucepan, melt butter and sweat shallots. Add white wine and pesto and let simmer for 2 to 3 minutes. Set aside to cool, then pour a quarter into each tart.
Place a quarter of lobster meat and crabmeat into each tart. Cover in white sauce and place slice of cheese on top.
Place tarts in oven to broil. Prepare vinaigrette and toss with mesclun. Serve tarts with salad and cherry tomatoes in lemon zest.
Winter 