Sea Tart – Easy 30-Minute Coastal Tart

The Sea Tart is a dish that embodies the rugged beauty of the Emerardshore, where the ocean's bounty meets the earth's simplicity. It's a savory tart that combines a flaky, buttery crust with a luscious filling of fresh seafood, aromatic herbs, and a touch of cream. The result is a dish that feels both rustic and refined, perfect for a weeknight dinner or a special occasion.

I've always been fascinated by how regional cuisines adapt to their environment. The Emerardshore, with its dramatic cliffs and cold, nutrient-rich waters, produces some of the world's finest shellfish. This tart is my homage to that region, using ingredients that are both accessible and respectful of the source. It's a dish that celebrates the sea's gifts without overwhelming them.

In this recipe, I'll guide you through creating a crisp, golden crust, a silky seafood filling, and a final touch of fresh herbs that brightens every bite. The key is to let the seafood shine, so we keep the seasonings simple and the cooking precise. Whether you're a seasoned cook or a beginner, this tart is achievable and rewarding.

About the Ingredients

1 sheet (about 250g) frozen puff pastry, thawed

Use all-butter puff pastry for best flavor. If you prefer a gluten-free version, use a gluten-free pie crust.

1 tablespoon (15ml) olive oil

Extra-virgin olive oil adds a fruity note. Use a neutral oil if you prefer a milder taste.

1 leek, white and light green parts only, thinly sliced

Leeks add a mild onion flavor. Substitute with a small yellow onion if needed.

2 cloves garlic, minced

Fresh garlic is key. Use 1/2 teaspoon garlic powder if in a pinch.

1/2 cup (120ml) dry white wine

Use a crisp Sauvignon Blanc. For a non-alcoholic option, use seafood stock.

1/2 cup (120ml) heavy cream

Heavy cream provides richness. Substitute with half-and-half for a lighter version.

1/2 cup (50g) grated Gruyère cheese

Gruyère melts beautifully. Swap with Swiss or sharp cheddar.

1/2 pound (225g) mixed seafood (shrimp, scallops, or flaked white fish), cooked and chopped

Use pre-cooked seafood to save time. If using raw, sauté briefly before adding.

2 tablespoons (5g) fresh dill, chopped

Dill complements seafood. Use 1 teaspoon dried dill if fresh is unavailable.

1 egg, beaten (for egg wash)

Egg wash gives a golden shine. Use milk for a lighter sheen.

Salt and freshly ground black pepper, to taste

Season generously; the cream and cheese need salt to pop.

Tips & Tricks

Keep the pastry cold

Work quickly and return it to the fridge if it gets too soft. This ensures a flaky crust.

Don't overcook the seafood

If using raw seafood, cook just until opaque and remove from heat. Overcooking makes it rubbery.

Blind bake the crust

Pre-baking the pastry for 10 minutes prevents a soggy bottom, especially if your filling is moist.

Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with a fork. Chill in freezer for 10 minutes.

2. Blind Bake Crust

Line the chilled pastry with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Set aside. Lower oven to 375°F (190°C).

3. Sauté Aromatics

In a skillet over medium heat, warm olive oil. Add leek and garlic, sauté for 3-4 minutes until softened and translucent. Deglaze with white wine, scraping up any browned bits. Simmer until wine reduces by half, about 2 minutes.

4. Make Filling

Reduce heat to low. Stir in heavy cream and Gruyère cheese until cheese melts. Add the cooked seafood and fresh dill. Season with salt and pepper. Heat gently for 2 minutes, but do not boil. Remove from heat.

5. Assemble Tart

Pour the filling into the pre-baked crust, spreading evenly. Brush the exposed pastry edges with beaten egg for a golden shine.

6. Bake Tart

Bake at 375°F (190°C) for 20-25 minutes, until the filling is set and the crust is deep golden brown. The edges should be bubbling. A knife inserted near the center should come out clean.

7. Cool and Serve

Let the tart rest for 5 minutes on a wire rack. Slice and serve warm, garnished with extra dill if desired.

Delicious Variations

Smoked Salmon Tart

Replace seafood with 1/2 cup smoked salmon and omit the dill; add 1 tablespoon capers.

Vegetarian Sea Tart

Swap seafood with 1 cup sautéed mushrooms and artichoke hearts.

Spicy Seafood Tart

Add 1/2 teaspoon red pepper flakes to the leek mixture and use cilantro instead of dill.

How to Store Sea Tart – Emerardshore / Storia Region | AI Fantasy art | @Novarsia

Frequently Asked Questions

I hope you enjoy this Sea Tart as much as I do. It's a dish that brings the coast to your table, no matter where you are. Try it for your next dinner and let me know how it turns out in the comments below!

Sea Tart – Emerardshore / Storia Region | AI Fantasy art | @Novarsia

Sea Tart – a savory coastal tart with a crisp crust, briny seafood, and creamy herbs, ready in 30 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 sheet (about 250g) frozen puff pastry, thawed
• 1 tablespoon (15ml) olive oil
• 1 leek, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup (120ml) dry white wine
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Gruyère cheese
• 1/2 pound (225g) mixed seafood (shrimp, scallops, or flaked white fish), cooked and chopped
• 2 tablespoons (5g) fresh dill, chopped
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Preheat and Prep — Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with a fork. Chill in freezer for 10 minutes.
2. 2Blind Bake Crust — Line the chilled pastry with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Set aside. Lower oven to 375°F (190°C).
3. 3Sauté Aromatics — In a skillet over medium heat, warm olive oil. Add leek and garlic, sauté for 3-4 minutes until softened and translucent. Deglaze with white wine, scraping up any browned bits. Simmer until wine reduces by half, about 2 minutes.
4. 4Make Filling — Reduce heat to low. Stir in heavy cream and Gruyère cheese until cheese melts. Add the cooked seafood and fresh dill. Season with salt and pepper. Heat gently for 2 minutes, but do not boil. Remove from heat.
5. 5Assemble Tart — Pour the filling into the pre-baked crust, spreading evenly. Brush the exposed pastry edges with beaten egg for a golden shine.
6. 6Bake Tart — Bake at 375°F (190°C) for 20-25 minutes, until the filling is set and the crust is deep golden brown. The edges should be bubbling. A knife inserted near the center should come out clean.
7. 7Cool and Serve — Let the tart rest for 5 minutes on a wire rack. Slice and serve warm, garnished with extra dill if desired.

👨‍🍳 Chef's Note: For the best flavor, use high-quality seafood and fresh herbs. The tart is best enjoyed the day it's made, but leftovers are still delicious.

Servings: 6

Cuisine: American

Course: Savory Tart

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat