LEEK, SAFFRON AND SHRIMP TARTLETS

LEEK, SAFFRON AND SHRIMP TARTLETS image

Yield 12 Tartlets

Number Of Ingredients 15

-4 large yello bell peppers, halved and seeded
41/2lb shrimp
large pinch of saffron threads (about 30 strands)
30ml/2tbsp hot water
4 large leeks, sliced
60ml/ 4tbs olive oil
4 large eggs
60ml/1pint/ 21/2 cups light cream
60ml/4tbs finely chopped fresh parsley
salt and ground balck pepper
FOR THE PASTRY
450g/1b/4 cups plain (all purpose) flour
5ml/ 1tsp salt
250g/8oz/1cup butter, diced
30-45ml/2-3 tsp water

Steps:

1- To make the pastry, mix together the flour, salt and butter. Using your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the water and knead lightly to form a firm dough. wrap the dough in clear film (plastic wrap) and chill for 30 minutes 2- Grill (broil) the pepper halves skin sides uppermost , until they are blak. Place the peppers in a bown, oover and leave for 10 minutes. when they are cool enough to handle, peel and cut the flesh into thin strips. 3- Preheat oven to 375F. Roll out pastry and use it to line 12x10 cm/4in tartlet tins, 2.5cm/1in deep. Prick the base and then line the sides (top edges) with strips of aluminum foil. Bake the pastry cases for 10 minutes. Remove the foil and bake for another 5-8 minutes or until they are lightly coloured. Remove them from the oven. Reduce the oven temperature to 350F. 4- Soak the saffron in the hot water for 10 minutes. Fry the leeks and shrimp in the oil over medium heat for 6-8 minutes until beginning to brown. Add the pepper strips and cook for another 2 minutes. 5-Beat the eggs, cream and saffron liguid together. Season and whisk in the parsley. Arrange leeks, peppers and shrimp in the pastry, add the egg mixture and bake for 20-25 minutes until just firm. Serve with salad leaves.