Swordfish and Shrimp Puff Pastry Tart Recipe
Category: Savory Pies
Serves: 6
This Swordfish and Shrimp Puff Pastry Tart is a delightful and savory pie that brings together the delicate flavors of fish and seafood with creamy ricotta and crunchy pistachios, all encased in a flaky, golden puff pastry crust. Ideal for a special lunch or dinner, this recipe is perfect for seafood lovers and those who appreciate an elegant, homemade dish with a burst of citrus flavor. Let’s dive into the step-by-step guide to creating this exquisite tart!
Ingredients
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 1 sheet |
| Swordfish | 150g |
| Shrimp | 150g |
| Eggs | 4 |
| Sheep Ricotta (or regular ricotta) | 400g |
| Sun-dried Tomatoes in Oil | 50g |
| Pistachios (shelled) | 40g |
| Breadcrumbs | 50g |
| Sea Salt | to taste |
| Lime | 1 |
| Chives (finely chopped) | 1 tablespoon |
| Extra Virgin Olive Oil | 30g |
| White Pepper | to taste |
Nutritional Information (approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 25g |
| Fiber | 2g |
| Sodium | 500mg |
Instructions
1. Prepare the Swordfish and Shrimp:
- Begin by removing the skin from the swordfish fillet using a sharp knife. Cut the fish into thin strips and then dice it into small cubes, about 0.5 cm each. Set aside.
- For the shrimp, gently remove the shell and devein them. Reserve 5 shrimp for garnishing the tart later. Place the cleaned shrimp into the same dish as the swordfish.
2. Marinate the Fish and Shrimp:
- In a shallow dish, pour the extra virgin olive oil and add the zest of one lime, giving a fresh citrusy kick to the seafood. Season with a pinch of white pepper and a light sprinkling of sea salt.
- Add the lime juice and stir to coat the fish and shrimp. Allow the mixture to marinate for about 10-15 minutes.
3. Prepare the Filling:
- While the seafood is marinating, place the pistachios and breadcrumbs into a food processor. Pulse until finely chopped to create a crumbly mixture that will add a delightful texture to the tart.
- Crack the eggs into a separate bowl and beat them well. Save a small portion of the beaten eggs for brushing the edges of the pastry later.
- Combine the ricotta with the beaten eggs until smooth and thick, achieving a creamy, dense consistency. Season the mixture with salt and white pepper to taste. Add the chopped chives and the pistachio-breadcrumb mix, then stir until all ingredients are well incorporated.
4. Assemble the Tart:
- Preheat the oven to 180°C (350°F) if using a fan-assisted oven, or 200°C (390°F) for conventional ovens.
- Roll out the puff pastry onto a flat surface, then transfer it into a 26 cm (10-inch) tart pan lined with parchment paper. Press the pastry gently into the corners and trim any excess edges.
- Once the fish and shrimp have marinated, drain them to remove any excess liquid. Add the seafood mixture to the ricotta filling and stir carefully to distribute the ingredients evenly.
- Pour the prepared filling into the tart shell, spreading it out evenly with a spatula to ensure a smooth, uniform surface.
5. Garnish and Bake:
- Gently fold the edges of the pastry inward, creating a rustic border around the filling. Decorate the surface by arranging the reserved shrimp in a circular pattern, radiating out from the center.
- Brush the exposed edges of the pastry with the reserved beaten egg to give it a golden finish during baking.
- Sprinkle the top of the tart with finely chopped sun-dried tomatoes and the pistachio-breadcrumb mixture, adding extra flavor and crunch.
6. Baking:
- Place the tart in the preheated oven and bake for 40-45 minutes at 180°C (350°F) in a fan-assisted oven, or 50-55 minutes at 200°C (390°F) in a conventional oven. The pastry should be golden brown and crisp, and the filling should be set and slightly puffed.
7. Cooling and Serving:
- Once the tart is baked, remove it from the oven and allow it to cool slightly in the pan for 5-10 minutes. This helps the flavors settle and makes the tart easier to slice.
- After cooling, carefully remove the tart from the pan and place it on a serving plate. Slice into six even portions.
- Serve warm or at room temperature, accompanied by a fresh salad or your favorite side dish.
Tips for the Perfect Swordfish and Shrimp Puff Pastry Tart:
- Fish Variations: If you can’t find swordfish, you can substitute it with other firm white fish such as halibut or sea bass.
- Cheese Options: If sheep ricotta is unavailable, you can use regular cow’s milk ricotta, but be sure to drain excess liquid to maintain the desired texture.
- Make-Ahead Option: You can prepare the tart ahead of time by assembling it and refrigerating it before baking. Just allow extra baking time if cooking from cold.
- Freezing: The tart can also be frozen before baking. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to one month. Bake directly from the freezer, adding 10-15 minutes to the baking time.
This Swordfish and Shrimp Puff Pastry Tart is a stunning dish, combining the richness of seafood with the lightness of puff pastry and the fresh zest of lime. It’s perfect for special occasions, family gatherings, or a weekend treat to share with loved ones. Enjoy creating and indulging in this flavorful, seafood-packed delight!
