Shrimp & Toasted Pumpkinseed Tart
Blog post by gaaarp.
If the idea of a green shrimp tart doesn’t immediately appeal to you, you’re not alone. My family refused to try this tart before I even made it, just based on the photo in the book. Nonetheless, I dutifully made the next recipe in the Modern Baker Challenge, knowing full well it would mostly be left uneaten.
This tart begins with a cornmeal pastry crust. The crust is essentially the same as the rich pastry dough used in many of the recipes in this section of the book, except that half of the AP flour is replaced with stone ground cornmeal. This results in a rich, savory crust with a hint of crunch, as well as a touch of yellow, from the cornmeal.
To make the pipian verde (Mexican green pumpkin seed sauce), I toasted the pumpkin seeds, then ground them in the food processor with aromatics, spices, and shrimp broth.
I cut the shrimp into bite sized pieces, then sautéed them in butter and cumin.
After removing the shrimp from the pan, I returned the pipian verde to the pan, heated it through, then stirred in sour cream and the shrimp. I beat eggs in a bowl and stirred in the sauce and shrimp, then scraped it all into the shell
I baked the tart at 375°F for about 25 minutes, until the crust was baked and the tart set. I cooled the tart for a few moments, until I could remove the sides of the pan without burning myself.
Despite its appearance, this tart was quite flavorful. The serrano chiles gave it a gentle spice, and the pumpkin seeds lent an earthiness to the dish. The shrimp were well-cooked, and I found myself picking them out as I started to get full.
To my surprise, the kids ended up asking for (small) slices, and they both enjoyed it. Not enough to ask for seconds. But, hey, small steps are good, too.