Snail TartsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:276.4 kcal
Proteins:5.8 g
Fats:21.8 g
Carbohydrate:15.1 g
Fibers:0.9 g
Sugar:1.2 g
Cholesterol:38.2 mg
Sodium:129.8 mg
Calcium:40.2 mg
SIMILAR RECIPES
Sautéed Petit-Gris Snails and Mashed New Potatoes with Garlic and Parsley Cream
Petit-Gris Snails with Parsley and Tomato Fondue
Preparing Live Snails
Escargot, Brie and Basil Bundles with Port Reduction
Escargots with Ceps and Reuilly Wine
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
60
snails
500
g
zucchini
300
g
puff pastry
125
g
garlic
100
g
butter
7
g
bread crumbs
10
g
chopped parsley
250
ml
heavy cream
100
ml
olive oil
salt and pepper
METHOD
- Line individual tart molds (about 12 cm / 4 3/4” in diameter) with puff pastry; prick well with a fork and bake until golden.
- Make the garlic cream: cook the washed but unpeeled garlic cloves in the cream; strain; season with salt and pepper.
- Sauté the sliced zucchini briskly in the olive oil. Season.
- Make a garlic “crumble”: work together the softened butter with the chopped garlic, parsley, salt and pepper. Combine with the bread crumbs.
- Assemble the tarts: put in a layer of garlic cream, a layer of zucchini slices and sprinkle with snails. Dot with butter, then add another layer of zucchini slices and top with the garlic crumble.
- Place into a hot oven until the crumble topping is crisp.
- Arrange a wreath of zucchini slices on a plate and serve the snail tart on top.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
In Berry, snails are called “lumas.” Every year there is a snail festival held at Cluis, which celebrates the most common variety (petit gris). They are usually removed from their shells and cooked in wine.
