Broccoli and shrimp pastries
Description
The recipe won't take much time. I made these tarts for a gathering with friends, and everyone really liked them. As it turned out, broccoli and shrimp pair wonderfully in baked goods. This time I made the tarts as open-faced cups so everyone could see the filling inside. It was especially pleasant that the kids enjoyed them, since it's nearly impossible to get children to eat broccoli, but here they devoured it. It's best to eat all the tarts right away and not save any for the next day, as the pastry absorbs the filling and won't stay as crisp. 1. I bake the tarts in a muffin pan. Roll out the dough thinly and cut it into 12 squares. Grease the pan, place each square into a cup, leaving the edges hanging over the sides. 2. Place parchment paper into each cup and add some dried peas on top to weigh down the dough and prevent it from rising during baking. Bake in a preheated oven at 180°C (356°F) for 10 minutes. 3. Blanch broccoli in salted water (3 minutes), then transfer immediately to ice water to preserve its vibrant color. Break the broccoli into small florets. 4. Grate Parmesan cheese finely (reserve a little for topping), then mix it with sour cream. Season with salt, pepper, and thyme to taste, and stir well. 5. Use large shrimp, wash and peel them. 6. Remove the tart shells from the oven. Beat an egg in a bowl and brush the inside of each shell with it. Place one broccoli floret and one shrimp into each shell. Pour over the cheese and sour cream mixture, sprinkle with the remaining Parmesan, and bake for another 5 minutes. Serve cooled or slightly warm.