Shrimp and Onion Tartes Fines

shrimp and onion tartes fines

The 6am chef strikes again.

I’m still not sure what part of shrimp and onion tartes screams breakfast, but I found myself working on a French Fridays with Dorie recipe before sunrise.  There are some things that just need to get done before 7am sometimes: runs, the odd laundry load, and the odder soufflé or dessert.   

Is there anything caramelized onions won’t make better?  The sweet, soft texture was the perfect foil for a crunchy pastry round topped with just-opaque shrimp.  Shrimp had to do for scallops this time, and there was odd tart with a runny egg yolk, just because.   This was not a recipe as much as an assemblage: baked puff pastry round + caramelized onions + butterflied shrimp/egg yolk.  The assembled tarts are warmed for a few minutes until the shrimp are opaque and the yolks are set on the outside yet runny inside.

Today I wrap up the second week at my new job, which I’m loving.  Everyone has been super friendly and helpful in getting me up to speed with the way things are done at the company.  The first week was a little rough – I missed my friends from MJC a lot and didn’t feel I was helping get things DONE because I was focused on reading about the industry and the business model.  Receiving less than ten emails a day felt so strange!  I feel much more confident right now about what I’m doing and happy to get to know my coworkers (and their food/book preferences).

Speaking of preferences, I enjoyed the shrimp version of this recipe, but definitely need to try this with a perfectly seared scallop (aka, the bacon of the sea) as intended in the recipe.  The mini tart with the egg yolk was very rich and very worthy of a repeat as well.

French Fridays with Dorie is an online cooking group where friends and bloggers work their way through Dorie Greenspan’s Around My French Table.  To see how the rest of the group made and enjoyed their onion and scallop tarts fines, make sure to check their links

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

24 Responses to “Shrimp and Onion Tartes Fines”

  1. March 21, 2014 at 8:30 am #

    I LOVE that you did one with an egg. And yes, I think shrimp is the way to go next time… Or make sure you sear the scallop….

  2. March 21, 2014 at 9:16 am #

    I might have to dispute you – perfectly done hamachi kama is clearly bacon of the sea 😉 – but this looks fantastic, egg and all. I’ll have to give it a whirl (and maybe with scallops).

    • March 21, 2014 at 10:13 am #

      Dear Adam, hamachi kama is not bacon of the sea at home. But I do see your well made point.

  3. March 21, 2014 at 10:53 am #

    Great job, as always. And tons of bonus points for the early execution. I have been there myself on many an occasion and know how effective it can be. Not sure I would have considered these for that hour but I have to say that yours look so amazing that I would have gladly tried them for breakfast ! Good luck on the new job, sounds like it is all settling out already 🙂

    • March 21, 2014 at 11:57 am #

      Let’s call it what it is: I really really did not want to miss another FFwD!

  4. March 21, 2014 at 11:36 am #

    I’m sure I would have preferred this with shrimp. This one just didn’t do it for me!

    Have a lovely weekend!

  5. March 21, 2014 at 12:46 pm #

    Well… people like shrimp and grits. And grits are definitely a breakfast food in my book. And puff pastry is pastry – which is a breakfast food. I think you are safe!

    Glad the new job is going well. Ten e-mails a day sounds LOVELY! (Although, I would be lost too)

  6. March 21, 2014 at 5:04 pm #

    Good luck with the new job. I just passed my 2 year anniversary at my current job and it is not so long that I don’t remember what it was like. The first month was rough and I kept feeling so useless because I wasn’t really contributing yet. But you’ll get there faster than you think.

    And your shrimp version looks lovely. Kudos to you for getting up so early to participate. The things we do for FFwD!

  7. March 21, 2014 at 6:25 pm #

    So glad you are settling in at your new job, Adriana! There will come a day when you wish for ten e-mails a day!
    What a great idea to make one of these tartes with the egg yolk! It sounds luscious! I could really enjoy that for my breakfast! Your shrimp version looks and sounds fabulous, too! We actually enjoyed the scallops…but I think I’m in the minority! Happy weekend!

  8. March 21, 2014 at 6:35 pm #

    Bill would have given these a shot had I topped mine with shrimp or eggs…should have put on my thinking cap! Glad you’re settling into your new job!

  9. March 21, 2014 at 9:55 pm #

    I wouldn’t have thought of this for breakfast, but I do like the sound of those delicious onions and bacon topped with egg. I’ll have to try that. Glad to hear your new job is starting out well!

  10. March 22, 2014 at 12:48 am #

    I would never admit this publicly but I ate the second tarte fine for breakfast the next day. I hate to waste… wish I thought of the egg yolk thing. An egg yolk would make anything into breakfast.

  11. March 22, 2014 at 4:34 am #

    I like the egg version, so appropriate for the hour you made these, too. Shrimp looks like a great variation for this dish.

    It’s nice to hear you’re settling into your new job. I bet your co-workers are going to love you even more once you start bringing French Fridays treats in to share.

  12. March 22, 2014 at 10:55 am #

    Egg sounds better than scallops… glad things are going well at your new job.

  13. March 22, 2014 at 11:13 am #

    I love your versions! I didn’t make these, but I think the shrimp look really good (egg too). As for Cher’s comment, I’m a huge shrimp and grits fan, though usually I make that for dinner (could eat any time), so this seems perfectly reasonable to me! Your dish looks wonderful, happy you enjoyed! And also that you are enjoying the new job!

    • March 22, 2014 at 2:48 pm #

      I have the biggest cravings for shrimp and grits now. Good thing there’s a bag of stone ground grits in my freezer for these kind of emergencies. 🙂

  14. March 22, 2014 at 7:22 pm #

    The first week at a new job is always rough! I hate that feeling of not really knowing what to do… I like the look of your shrimp tarts.

  15. March 22, 2014 at 10:12 pm #

    LOL – I often make Dorie recipes in the dead of the night after work. Shrimp is a great sub- in for scallops and sounds delish.

  16. March 23, 2014 at 7:24 am #

    Adriana, glad to read that you are enjyoing your new job! Wishing you all the very best for continued success!

    Your versions of the tartes fines both look very delicious – shrimp sounds like a lovely addition to the onion base and so does the egg!

    Beautifully done!

    All the best and a wonderful Sunday!

  17. March 23, 2014 at 9:57 am #

    I like both of your versions, they look perfect, and I think the shrimp was a great
    choice to use.

  18. March 24, 2014 at 5:14 pm #

    Mmmm the one with the egg is beckoning me to rethink my decision not to make the tart fines this week. They look so yummy with the shrimp!

  19. March 24, 2014 at 11:53 pm #

    Wish seared scallops the whole thing was sweet and delicious. I made extra pastry rounds. I think with a nice soft yolk egg and some cheese…..

  20. March 25, 2014 at 1:50 pm #

    I’m so glad you’re enjoying your new job. What great news! The runny egg version sounds delicious.

  21. Mary Hirsch
    March 25, 2014 at 8:24 pm #

    Hmmmmm. An egg. Well, why not! The shrimp was a great idea. Your puff-pastry looks better than mine, almost as if it’s fried (and also, yours is not burned like mine). I’m not real keen on the de-puffing aspect of this recipe but throwing an egg on top is a whole ‘nother ball game. If you do make it with scallops, you’re wise to sear them before completing the dish. I am so happy that your new job is working out well. So far so good. In my opinion (which is worth ALOT), they are very lucky to have a young smart women like you on their team. Glad you’re happy.

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