Breton pie
4 servings
60 minutes
The Breton pie is an exquisite dish of European cuisine, infused with the spirit of French gastronomy. Its history traces back to the regions of Brittany, known for their culinary traditions. The pie combines delicate puff pastry enriched with butter and a rich creamy seafood sauce. The spicy aroma of garlic and onion harmoniously complements the taste of crayfish tails and shrimp, creating a tender and refined texture. Tomato concasse adds a slight acidity to the dish, while black pepper enhances its richness. This pie not only delights gourmets but also serves as a centerpiece for festive tables.
1
To prepare the Breton pie, pour olive oil into a preheated pan. Sauté minced garlic and diced onion. Then add diced tomatoes and simmer for about 2 minutes.
- Olive oil: 7 ml
- Garlic: 10 g
- Onion: 50 g
- Tomato concasse: 50 g
2
Then add cream and boil until the sauce thickens, season with salt and pepper.
- Cream (22%): 150 ml
- Salt: 3 g
- Ground black pepper: 1 g
3
Pour the prepared sauce into a ceramic dish, cover with puff pastry, and brush with butter. Bake in a convection oven until the pastry rises and turns golden.
- Unyeasted puff pastry: 100 g
- Butter: 7 g
4
Pour oil into a heated pan and fry the shrimp.
- Olive oil: 7 ml
- Shrimp: 50 g
5
Place a mitten on the serving plate, put a dish with a pie on top, make a hole in the center of the dough, and insert the shrimp.
