Bruno Albouze Escargot Aioli Tart
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Escargot Aioli Quiche

Yields8 ServingsPrep Time1 hrCook Time1 hrTotal Time2 hrsRating

Ingredients

Pie Dough
 250 g All-purpose
 4 g Salt
 125 g Butter, cubed & cool
 50 g Milk
 20 g Egg yolks (1)
Escargot
 300 g Escargots*
 15 g Butter
 15 g Italian parsley, washed & chopped
 3 g Basil, chopped
Veggies
 200 g Broccolis florets
 100 g Russet potato, cooked
 50 g Snap peas, tips and strings removed and blanched
 100 g Carrot, peeled, diced & cooked
 100 g Zucchini, cut into bite size
 200 g Artichoke hearts
Garlic Custard
 20 g Garlic cloves, cooked for 5 min
 30 g Escargot juice from can
 125 g Milk
 125 g Heavy cream
 100 g Eggs (2)

Directions

Pie Dough
1

Sand flour, salt and butter. Add liquid and egg yolk (add the whole egg if too dry); knead until just combined. Wrap up and chill completely. Dust flour onto work surface and work out dough gently to soften and roll out into a 3 mm thick disk; larger than the used ring. Make 6 or 8 greased individual tart ring or two x 8.5''/22cm diameter fluted tart molds. Prick dough with a fork. Chill or freeze for 30 min. Line each pie with 2 layers of microwave-safe plastic wrap. Fill with rice, beans, cherry pits or pie weights. Pre-bake at 350ºF/180ºC for 22 min. Remove rice and bake again for 10 minutes more. Set aside.

Escargot
2

*3 doz/36-count, canned or vacuum-packed snails, drained (save some of the juice for the garlic custard). In a hot frying pan, melt butter and sautée snails for 2 minutes on high heat. Transfer into a bowl and season with parsley, basil, salt and pepper.

Garlic Custard
3

Blend all ingredients and set aside.

Montage
4

Arrange each pre-baked tart shell with an assortment of cooked veggies and escargots; putting more or less veggies according to your taste and preferences. If using less veggies though, you may need more garlic custard. Fill tarts with garlic custard and bake.

Baking
5

Bake quiche at 350ºF/180ºC for 30 minutes. Cool to room temperature. Enjoy!

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