1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter or margarine
2 to 3 tablespoons cold water
For the filling:
1 cup white wine
125g of cod or other fish, cut into 3cm pieces
125g of mussels, shelled and cooked
125g of cooked lobster or shrimp
1 sheet of tart dough (recipe below)
For the topping:
2 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/2 cup milk
to taste salt and pepper
1 nutmeg
2 tablespoons red wine
2 egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter or margarine
2 to 3 tablespoons cold water
For the filling:
1 cup white wine
125g of cod or other fish, cut into 3cm pieces
125g of mussels, shelled and cooked
125g of cooked lobster or shrimp
1 sheet of tart dough (recipe below)
For the topping:
2 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/2 cup milk
to taste salt and pepper
1 nutmeg
2 tablespoons red wine
2 egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Prepare the dough: sift together the flour and salt in a bowl
Add the butter or margarine, cut into small pieces
Work the fat with your fingers until it resembles crumbs
Add 2 tablespoons of cold water and mix with a spoon
Knead lightly with your hands, adding more water if needed to achieve a soft dough
Let it rest in the refrigerator for 30 minutes
Roll out the dough on a floured surface
Line a tart pan with the dough, without greasing it
Cover with parchment paper and fill with cold or cooked rice to keep its shape
Bake in a moderate oven (170°C) for 15 minutes or until lightly golden
Remove the parchment paper and continue baking for another 8-10 minutes
Remove from the oven and let cool
Prepare the filling: reduce the white wine by half, then add the cod pieces and cook until the liquid has almost completely evaporated
Let it sit for 1 minute and then remove with a slotted spoon
Reserve the liquid
Spread the fish, mussels, and cooked lobster or shrimp on the cooled tart crust
Prepare the topping: melt the butter in a pan, then add the flour and cook until lightly browned
Add the milk gradually, stirring constantly
Add the reserved liquid, salt, pepper, and nutmeg
Bring to a boil, then reduce the heat and simmer for another 2 minutes
Add the red wine and stir well
Mix in the egg yolks with the heavy cream and grated Parmesan cheese
Return the mixture to the heat and cook until it thickens slightly without boiling
Spread over the sea fruits on the tart crust, sprinkle with additional Parmesan cheese, and serve warm.
