La Tarte Amphytrite

Ingredients

• 1 1/4 lbs flaky pastry dough (600 g)
• 2 lbs mixed seafood, raw (1 kg)
• 4 tablespoons butter
• 4 tablespoons cognac (or use whisky, brandy or rum)
• 16 ounces fresh cream (2 large cups, 500 ml)
• 4 eggs, whole
• 2 egg yolks
• 1 tablespoon tomato ketchup
• 2 teaspoons garlic, finely chopped
• 1 teaspoon salt (preferably a seasoned salt, to taste)
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper, coarsely ground
• 1/2 cup fresh parsley, very finely chopped
• 8 large shrimp, largest size you can find (headless, unpeeled)

Directions

1. 1

   Line a square or rectangular, fairly shallow quiche or other ovenproof dish with the pastry. I find the well-known rectagular Pyrex or Marinex glass baking dishes perfect for this. A shallow tin will also do.

2. 2

   Prick the base with a fork, and set oven at 400 deg F/200 deg Celsius.

3. 3

   For the seafood, use a mixture of raw, ready-prepared scallops, peeled shirmps, lobster, fresh mussels, fresh clams, whatever you find. Use good quality seafood.

4. 4

   Cut up in bite-sized pieces and make sure there are no sand or bits of shell left. (The packets of mixed frozen seafood from shops, defrosted and drained, will do).

5. 5

   Melt the butter in a pan, and when sizzling, add the seafood, and stir briefly. Add the liquor. (At this stage you can flame it if you like). Keep heat high and only par-cook them so they shed their liquid. Season lightly with salt or seasoning salt.

6. 6

   Remove with a slotted spoon so any liquid drips off and let cool.

7. 7

   Beat the eggs and yolks into the cream, add the ketchup, garlic, a little more salt, the nutmeg and the pepper. Stir in the parsley.

8. 8

   Spread the shellfish over the pastry, the pour the cream mixture over the shellfish.

9. 9

   Decorate with an unpeeled raw shrimp (prawn) on each portion.

10. 10

    Bake for 25 - 35 minutes, until the pastry and filling are puffy and golden.

11. 11

    Serve hot. Divide the portions neatly, and lift each carefully from the dish.