For the crust
2 cups of wheat flour (240 g)
1/2 teaspoon of salt
2/3 cup of cold butter, cut into small pieces (150 g)
2 tablespoons of cold water
For the filling
250 grams of medium-sized shrimp, cleaned and drained
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
2 tablespoons of butter
1/4 cup of wheat flour (30 g)
1 cup of milk (240 ml)
2 tablespoons of lemon juice
1 teaspoon of salt
2 lightly beaten eggs
2 tablespoons of chopped parsley
For the crust
2 cups of wheat flour (240 g)
1/2 teaspoon of salt
2/3 cup of cold butter, cut into small pieces (150 g)
2 tablespoons of cold water
For the filling
250 grams of medium-sized shrimp, cleaned and drained
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
2 tablespoons of butter
1/4 cup of wheat flour (30 g)
1 cup of milk (240 ml)
2 tablespoons of lemon juice
1 teaspoon of salt
2 lightly beaten eggs
2 tablespoons of chopped parsley
Prepare the crust: In a large bowl, sift together the wheat flour and salt
Add the butter and mix with your fingers until you have a crumbly mixture
Add the water and knead slightly with your hands
Shape into a ball with the dough
Wrap in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 350°F (medium-high)
Roll out the dough on a floured surface until it's thin enough to fit a 28 cm diameter tart pan
Poke the edges with a fork and place the crust in the pan
Shape the remaining dough into ropes and press them against the sides of the pan to cover it completely
Poke the edges again
Use a fork to pierce the bottom of the crust in several places
Cover with aluminum foil and bake in the preheated oven until lightly golden (about 30 minutes)
Remove from the oven and let cool
Prepare the filling: In a medium saucepan, boil 4 cups of water (960 ml) over high heat
Add the shrimp and cook until tender (about 4 minutes)
Drain and reserve
In a medium saucepan, melt butter over medium heat
Add the onion and garlic and cook until the onion is soft (about 2 minutes)
Dust with flour and continue cooking, stirring constantly, until lightly golden (about 1 minute)
A little at a time, add the milk, whisking constantly, until the mixture thickens
Remove from heat
Add the remaining ingredients and stir
Fill the crust with this mixture
Distribute the shrimp on top
Bake in the preheated oven until the filling is set (about 25 minutes)
Unmold onto a plate and serve
180 calories per slice
