Elegant Lemon Herb Shrimp Tart with a Savory Gruyère Crust

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold, diced
• 1 cup Gruyère cheese, grated
• 1 teaspoon salt
• 2 tablespoons cold water

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 1 cup fresh parsley, chopped
• 1 cup fresh dill, chopped
• 1 teaspoon black pepper, freshly ground
• 3 large eggs
• 1 cup heavy cream

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a food processor, combine sifted flour, cold diced butter, grated Gruyère, and salt. Pulse until the mixture resembles coarse crumbs. Add cold water and pulse until the dough begins to come together.
3. 03
   Turn the dough onto a floured surface, gather into a ball, flatten to a disk, wrap in plastic, and refrigerate for 30 minutes.
4. 04
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Prick the bottom with a fork and chill for another 15 minutes.
5. 05
   Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, and bake for another 10 minutes until golden. Set aside.
6. 06
   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add shrimp and cook until pink, about 2-3 minutes. Remove from heat.
7. 07
   In a bowl, whisk together eggs, heavy cream, lemon zest, lemon juice, chopped parsley, chopped dill, and black pepper.
8. 08
   Spread the shrimp evenly over the baked crust. Pour the egg mixture over the shrimp, ensuring even distribution.
9. 09
   Bake the tart in the oven for 25-30 minutes, or until the filling is set and lightly golden on top.
10. 10
    Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with additional fresh herbs if desired.