Description
Delicious Oyster Tarts with a creamy, flavorful sauce baked to golden perfection using puff pastry rounds. These elegant seafood appetizers combine fresh oysters gently cooked in a rich cream sauce flavored with Parmesan, shallots, lemon, and Worcestershire, served warm in crisp puff pastry shells and garnished with fresh parsley.
Ingredients
Scale
Puff Pastry Shells
- 1 sheet puff pastry, thawed and cut into 12 small rounds
Creamy Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Pinch of cayenne pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped shallot
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
Seafood
- 12 fresh oysters, shucked
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and Bake Pastry Shells: Preheat your oven to 400°F (200°C). Place the puff pastry rounds on a baking sheet lined with parchment paper, then prick the centers gently with a fork to prevent excessive puffing. Bake for 12 to 15 minutes until the pastry is golden brown and puffed. Remove and let cool slightly.
- Prepare Roux: In a small saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about one minute while whisking continuously to form a smooth roux. This step cooks out the raw flour taste essential for a creamy sauce base.
- Make Cream Sauce: Gradually whisk in the milk and heavy cream, continuing to cook and stir until the sauce thickens, about 3 to 5 minutes. Add salt, white pepper, cayenne pepper, grated Parmesan cheese, finely chopped shallot, lemon juice, and Worcestershire sauce. Stir well until the sauce is smooth and all ingredients are fully incorporated.
- Cook Oysters: Reduce heat to low and gently stir in the shucked oysters. Cook for 2 to 3 minutes until just heated through, taking care not to overcook as oysters become tough when overdone.
- Fill Pastry Shells: Carefully press down the center of each baked puff pastry round to create a shallow well for the filling. Spoon the creamy oyster sauce evenly into each tart shell.
- Garnish and Serve: Sprinkle chopped fresh parsley over each tart for a fresh finish. Serve the tarts warm as an elegant appetizer.
Notes
- For enhanced flavor, sauté the shallots in butter before adding the flour for the roux.
- Oysters can be substituted with cooked shrimp or scallops to vary the seafood option.
