Basic recipe for closed-crust pastry dough
500 g of shrimp
One large onion, diced (170 g)
2 cloves of garlic, minced
2 tomatoes, seeded and diced (200 g)
4 sprigs of parsley, chopped
4 tablespoons of olive oil or vegetable oil
200 g of frozen peas or canned peas
2 tablespoons of all-purpose flour
Salt and black pepper to taste
5 eggs
Basic recipe for closed-crust pastry dough
500 g of shrimp
One large onion, diced (170 g)
2 cloves of garlic, minced
2 tomatoes, seeded and diced (200 g)
4 sprigs of parsley, chopped
4 tablespoons of olive oil or vegetable oil
200 g of frozen peas or canned peas
2 tablespoons of all-purpose flour
Salt and black pepper to taste
5 eggs
Clean and shell the shrimp
Pulse the shrimp in a pan with the onion, garlic, tomato, parsley, and peas in olive oil for 15 minutes over low heat
Add the shrimp and cook for 2 minutes
Add the flour and stir until thickened
Season with salt and black pepper
Place on a plate, spread out, and let cool to reheat the tart
Fill the tart, make 5 depressions, and place one raw egg in its shell
Dust with salt
Cover with the remaining dough
Bake in a preheated oven (220°C) for 60 minutes or until baked
Serves 16.
