Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Escargot Tart with Asiago Cheese

No recipe image available.Puff pastry tarts with sautéed jumbo snails and strips of leek baked in a cream, egg and asiago cheese mixture and served with a buttery wine sauce.

Recipe Ingredients:

1/2 of a 17.5-ounce package (1 sheet) frozen puff pastry, thawed
1 leek
Unsalted butter
1 1/4 cups whipping cream - divided use
2 large eggs, beaten
1/4 cup grated Wisconsin Asiago cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
2 (7-ounce) cans jumbo snails, drained, rinsed
1 teaspoon minced garlic
1 teaspoon minced parsley
1/4 cup dry white wine
1 shallot, minced
White pepper

Cooking Directions:

  1. Roll pastry to 11-inch square; cut into quarters. Fit into four lightly greased 4 1/2-inch tart pans.
  2. Bake in a preheated oven at 350°F (175°C) for 5 minutes; set aside.
  3. Cut white part of leek into strips. Sauté in 1 tablespoon butter. Set aside.
  4. Combine 1 cup whipping cream, eggs, cheese, salt and black pepper; mix well. Set aside.
  5. Sauté snails, garlic and parsley in 2 tablespoons butter for 5 minutes. Place tart shells on cookie sheet. Fill each with 6 snails, 1/4 leek mixture and 1/4 cream mixture.
  6. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until knife inserted in center comes out clean.
  7. Meanwhile, combine wine and shallots in saucepan; simmer until wine has evaporated. Add 1/4 cup whipping cream; cook over high heat until cream reduces by half, about 3 minutes.
  8. Gradually whisk in 3/4 cup butter, cut into pats. Strain; season to taste.
  9. To serve, place tart on salad plate; surround with 3 tablespoons butter mixture.

Makes 4 servings.

Variation: Substitute ungreased 9-inch pie plate for tart pans. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.