Gluten Free Fromage Blanc Shrimp Barquettes

Barquettes are tart cases that have a boat like shape that are often used to deliver a scrumptious savory or sweet amuse bouche, hors-d’oeuvre, or dessert, which makes for a dish that is every bit as eye catching as it is delicious. The secret to making this dish a success has two components. The first key is the dough, and the second are the shrimp. As is the case with all seafood, always get the freshest possible shrimp you can get your hands on and never buy ones that have been previously frozen as it depletes the flavor exponentially. The tart dough is made with both butter and fromage blanc, a splash of rosé wine, and sel de fleur, creating a crust that is gentle and quick witted with its’ subtle tang and moist creamy crumb; the perfect little sailboat for the sweet ocean flavor of the shrimp, riding on the omnipotent waves of this very simple onion cream sauce.

Fromage Blanc Shrimp Barquettes

For the dough:

¾ cup + 2 tablespoons glutinous rice flour
¾ cup + 2 tablespoons tapioca flour
¼ cup sorghum flour
½ cup arrowroot
¼ cup cornstarch
1 ½ teaspoons guar gum
¼ teaspoon fleur de sel
2 tablespoons castor sugar
1 ½ sticks unsalted cultured butter, diced

3 heaping tablespoons fromage blanc, cold
2 whole eggs
2 tablespoons rosé wine

In a stand mixer with the paddle attachment, combine all the dry ingredients. Mix on the lowest setting to amalgamate.

Add the diced butter and cream into the dry ingredients until you can no longer see any large clumps and the dough looks like damp soft soil. Add the fromage blanc and the two eggs and mix on medium speed until well combined. Finish with the wine. Mix until the dough folds in on itself and forms a soft ball.

Turn the dough out onto a very clean counter lightly dusted with glutinous rice flour and knead just until it forms a nice smooth ball. Wrap in saran wrap and refrigerate for 24 hours.

The next day, preheat oven to 400°F and roll out your dough. It should be hopelessly smooth and should smell so delicious your eyes roll into the back of your head. Line 30 of your oval or diamond shaped tartlet molds. Stack and gently press another mold into the dough, being careful not to cause the dough to squeeze out of the bottom mold. Remove the top mold, dock or pierce the dough once with the tines of a fork and then replace the second mold for baking.
Place the molds onto a cookie sheet and bake for 5-7 minutes and the tartlet cases are golden brown.

Remove from the oven and allow to cool.

While the cases are cooling, make your shrimp.

Shrimp and Onion Cream Sauce

1 ½ pounds large fresh shrimp, cleaned
2 tablespoons salted butter

1 large yellow onion, finely diced, enough for 1 ½ cups

2 cups heavy cream

sea salt and a pinch of black pepper to taste

finely chopped chives and micro arugala for garnish.

Clean and peel your shrimp, leaving the tails on. Place in a small bowl in toss with sea salt, black pepper and a dash of pure olive oil.

In a large saucepan, melt the butter and when it foams. Add the onions, reduce the heat and sweat for 10-15 minutes until they are translucent. Add the shrimp and cook until pink and tender. Remove the shrimp and transfer to a plate. Pour the cream into the onions, season with sea salt and a pinch of black pepper and cook down until viscous but not overly thick. Season again to taste as necessary.

Arrange 5 of your barquettes onto a plate and spoon a teaspoon of the sauce into each boat. Top with a single shrimp, tail side up. Spoon additional sauce into the middle of the plate, top the sauce with a pinch of micro greens followed by the chives.

Serve immediately.

Serves 6