Chicory tarts, with shrimp and Emmentaler Switzerland AOP

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For 12 tartlets

  • 3 chicory cut into strips
  • 1 tbs butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3 squares of puff pastry cut into 4 pieces
  • 2 eggs, beaten
  • 1 dl cream
  • 60 g of Emmentaler Switzerland AOP grated
  • 75 g of shrimp, shelled
  • salt and pepper
  • Garnish:
  • Watercress


  1. Cook the chicory 4 minutes to steam. Heat the butter in a pan and fry the shallots, chicory and garlic for 4 minutes without browning. Leave to drain. Preheat oven to 200 ° C.
  2. Place the baking paper in small muffin tins. Remove the squares of puff pastry. Mix in a bowl the eggs, the cream, Emmentaler Switzerland AOP, salt and pepper. Pour the egg mixture and Emmentaler Switzerland AOP on the bottom of the tart. Divide the chicory. Bake for 12 minutes.
  3. Turn out. Sprinkle shrimps on pies. Garnish with watercress.

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