Description
Oyster Tarts with Creamy Sauce are elegant, bite-sized appetizers featuring flaky puff pastry shells filled with a rich, creamy mixture of oysters, shallots, and garlic. Perfect for entertaining, these seafood tarts deliver a luxurious blend of delicate oyster flavor enhanced by a luscious cream sauce and fresh herbs, served warm for a refined start to any meal.
Ingredients
Scale
For the Tart Shells:
- 1 sheet puff pastry, thawed (or use mini tart shells)
- 1 egg, beaten (for egg wash)
For the Filling:
- 1 tablespoon butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup dry white wine (or seafood stock)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 12 small oysters, shucked and drained
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Prepare Tart Shells: Preheat the oven to 400°F (200°C). Cut the thawed puff pastry sheet into 12 small circles about 2.5–3 inches wide, then press each circle into the cups of a mini muffin tin or tart pan. Prick the bottoms with a fork to prevent excessive puffing and brush each with the beaten egg wash. Bake for 10–12 minutes until golden brown and puffed. Remove from the oven and allow to cool slightly while you prepare the filling.
- Make the Creamy Filling: In a skillet over medium heat, melt the butter. Add the finely minced shallot and garlic, cooking gently for 2–3 minutes until softened and aromatic but not browned. Stir in the flour and cook for about 1 minute, creating a roux that will thicken the sauce.
- Add Liquids and Seasonings: Slowly whisk in the dry white wine (or seafood stock), followed by the heavy cream. Continue to simmer the mixture for 3–4 minutes until it thickens to a creamy consistency. Season the sauce with salt, black pepper, and a pinch of cayenne pepper if you like a subtle heat.
- Cook Oysters: Gently fold the shucked oysters into the sauce and cook for 1–2 minutes, just until the oysters begin to firm slightly. Be careful not to overcook, as oysters should stay tender and juicy.
- Assemble and Serve: Spoon the creamy oyster mixture evenly into the pre-baked tart shells. Garnish each tart with the chopped fresh parsley or chives. Serve warm as a sophisticated appetizer or elegant seafood bite, ideally accompanied by sparkling wine or a crisp white wine.
Notes
- Use pre-baked mini tart shells to save time and simplify preparation.
- Do not overcook the oysters; they should remain tender and not rubbery.
- These tarts pair beautifully with sparkling wine or a crisp white wine, enhancing the delicate oyster flavors.
- For a non-alcoholic option, substitute white wine with seafood stock or vegetable broth.
- Fresh herbs like parsley or chives add brightness and a fresh contrast to the rich filling.
