Potted shrimp tart with shaved rainbow beet salad - Good Food Middle East
This stunning tart and colourful salad will get all the attention at a summer party. You can't beat homemade pastry, fresh veg and tasty shrimp!
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Ingredients
- 400g baby new potatoes
- 5 whole eggs, plus 1 yolk
- 150ml double cream
- 50ml milk
- 1 tbsp Dijon mustard
- a good grating of nutmeg
- 270g cooked and peeled brown shrimps
- small handful chervil, dill or parsley, finely chopped
- 250g plain flour, plus extra for dusting
- ¼ tsp cayenne pepper, plus a pinch
- 1 tsp mustard powder
- 100g cold butter, chopped into small pieces
- 50g extra mature cheddar, finely grated
- 4-6 small beetroot (a variety of colours looks good)
- 3 tbsp rapeseed oil
- 1 tsp Dijon mustard
- 2 tbsp cider vinegar
- small punnet cress
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