This is a quick and tasty solution for lunch or snack. Add a soup to it and dinner would be ready too!
I used store-bought pie shells this time but if you have the time make your own. Here there is a pastry recipe I’ve been using.
I love palm hearts but I know it is not so popular in North America; you can find it in most grocery stores, canned and they make up for a variety of dishes, from salads – just plain with some extra virgin olive oil – to soups and soufflés.
By the way, the soup I am making to go with this tart today is my ever tasty Cheesy cauliflower cream soup .
Shrimp and palm heart tart
2 to 4 portions
1 lb uncooked medium or large shrimps, deveined and peeled
1 small can (480g) Palm hearts, water drained, sliced
1/2 small onion chopped
1 tbs olive oil
1 package of Tenderflake pastry (2 pies shells) previously thawed
1/4 cup green olives chopped (optional)
2/3 cup frozen sweet peas (optional)
finely chopped fresh parsley
1/4 tsp red chili pepper flakes
3 tbs all purpose flour
1/2 cup liquid (milk, cream of your choice or vegetable broth)
Pre heat oven to 400F and place the shelf in the center.
In a medium pan cook the onion in the olive oil until tender and transparent, add the shrimps and cook for 1 min. just until, pink. Be careful to not over cook at this point since the pie will be baked. Set aside.
In the same pan, medium heat, melt the butter and add the flour to make a roux, stirring quickly. Add the liquid you’ve chosen, stirring well, until all ingredients are incorporated. Remove from heat.
Add the previously cooked shrimps, the palm hearts, olives, red flakes, peas and parsley, mixing well. Season with salt and pepper.
Fill the pie with the shrimp mixture, arrange the second crust on top, pressing the edges with a fork. Make a few small slits in the dough to let the hot air out. Brush with egg wash if you like and cover with aluminum foil.
Bake for 15 min with the foil and then for more 20 min without it until the top is golden brown.