Auberge du Pelloux (2)Auberge du Pelloux (2)
©Auberge du Pelloux (2)

Little spring tarts and langoustine carpaccio with lime

~ Starter ~

Little spring tarts and langoustine carpaccio with lime

Impress your family or friends with this recipe full of vitamins and spring vegetables, combined with fresh langoustine!

Published on 19 September 2023

To celebrate the sunny season, bring out the best of langoustines with this elegant, spring starter. Green and white asparagus, broad beans, peas, etc. Spring vegetables can be found on all market stalls. What could be better than homemade shortcrust pastry to bring out all their flavour? Everything you need for a crunchy, colourful starter.

Recipe for 4 people
Preparation time: 90 min
Cooking time: 20 mins



For the beetroot shortcrust pastry
– 80 g flour
– 40 g butter
– 1/2 egg yolk
– 3 to 6 cl reduced red beetroot juice

To garnish the mini tarts
– 100 g fresh peas
– 4 white asparagus
– 4 green asparagus
– 100 g fresh broad beans
– 1 shallot
– 10 cl walnut oil
– 1 cl cider vinegar
– 15 g crushed wild garlic
– Salt and pepper to taste

For the carpaccio
– 8 fresh langoustines
– 1 lime
– Olive oil to taste
– Special pepper (Timut, Sichuan…)

Recipe steps


1. To make the shortcrust pastry, put the flour, butter and egg in a blender. Add the beetroot juice and chill the dough for 30 min in the fridge.

2. Peel and wash the asparagus. Remove the broad beans and peas from their pods. Blanch the asparagus in salted boiling water (8 min for the white ones and 4 min for the green ones). Do the same with the broad beans and peas for 3 min. Leave the vegetables to cool and remove the outer coating of the broad beans by squeezing them slightly between your fingers.

3. Roll out the shortcrust dough and put it into individual moulds of your choice. Blind bake them for 8 to 12 min with either another mould or a weight inside them at 180°C.

4. Cut the asparagus into 1 to 2 cm slices and put them in a bowl with the broad beans and peas. Add the diced shallot and crushed wild garlic, walnut oil and cider vinegar. Add salt and pepper to taste. Mix together and then place into the mini tarts.

5. Peel the langoustines and keep the tail section. Cut the tails into thin slices and put on the plates. Season with oil, lime zest, a few drops of the sauce and the ground pepper.


Tips from the chef

“You can choose to replace the langoustine with thin slices of rolled up smoked duck magret. ”

Florent Maitrepierre, Auberge du Pelloux
Take a look at