Txangurro Tartlets
Based on the traditional San Sebastian dish called Txangurro a la Donostiarra, these little tartlets are a delicious pintxo to serve as a pre-dinner canapé. The sauce is made from crab meat slowly cooked with shallots, leeks and tomatoes and flambé with Cognac. The mix is then spooned into the crispiest of tartlets made from pâte à foncer pastry and baked under a hot grill
- Time: 100 min
- Servings: 6
Source: Your Local Advertiser
Ingredients
- large spider crab or crab weighing 1kg or 350g crab meat
- extra virgin olive oil
- of unsalted butter
- shallots
- large spring onion
- leek
- large ripe tomatoes
- tomato sauce
- Cognac
- ladle shellfish stock
- Breadcrumbs
- Few knobs of butter
- flat-leaf parsley
- plain flour
- unsalted butter
- egg
- caster sugar
- fine salt
- cold water