It's been cold and wet outdoors this weekend, so tonight I'm going to indulge myself by making a gorgeous savory pastry that takes inspiration from French country cooking, the Mediterranean, and the fruits of the sea.
I don't plan on toiling over a crust from scratch. Instead, I'll parbake some store-bought pie dough, then fill the tart with a sumptuous filling of shrimp, feta, and roasted red peppers. The result is a sophisticated update on a rustic classic. For the recipe, read more.
1 sheet store-bought refrigerated pie dough, at room temperature Serves 6.
1 tablespoon unsalted butter
8 ounces frozen medium shrimp, thawed, shelled and deveined
2 large eggs
1/2 cup half-and-half
1 tablespoon minced chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup finely diced drained jarred roasted red peppers
4 ounces crumbled feta cheese
1 sheet store-bought refrigerated pie dough, at room temperature