Recipe SNAIL TARTLET - Epicureans
www.remycointreaugastronomie.com
Brush the filo pastry sheets one by one with melted butter. Cut the tart base with a round cookie cutter. Bake between two pie tins at 180°C
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 1 packet of filo dough
- 2 dozen snails
- 3 branches of tarragon
- 100 g hazelnuts
- 20 cl St Rémy® brandy
- 20 cl liquid cream
- 50 g Parmesan cheese
- 25 g butter
- 1 shallot
- 1 clove garlic
- Salt and pepper
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