Snail Tarts Recipe
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

In Berry, snails are called “lumas.” Every year there is a snail festival held at Cluis, which celebrates the most common variety (petit gris). They are usually removed from their shells and cooked in wine.

- 5 dozen Snails
- 500 g (18 oz.) zucchini
- 300 g (10 oz.) puff pastry
- 125 g (4 oz.) garlic
- 100 g (3 1/2 oz.) butter
- 7g (3 oz.) bread crumbs
- 10 g (1 tbsp.) chopped parsley
- 250 ml (1 cup) heavy cream
- 100 ml (6 tbsp.) olive oil
- Salt and pepper
  1. Line individual tart molds (about 12 cm / 4 3/4” in diameter) with puff pastry; prick well with a fork and bake until golden.
  2. Make the garlic cream: cook the washed but unpeeled garlic cloves in the cream; strain; season with salt and pepper.
  3. Sauté the sliced zucchini briskly in the olive oil. Season.
  4. Make a garlic “crumble”: work together the softened butter with the chopped garlic, parsley, salt and pepper. Combine with the bread crumbs.
  5. Assemble the tarts: put in a layer of garlic cream, a layer of zucchini slices and sprinkle with snails. Dot with butter, then add another layer of zucchini slices and top with the garlic crumble.
  6. Place into a hot oven until the crumble topping is crisp.
  7. Arrange a wreath of zucchini slices on a plate and serve the snail tart on top.


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A recipe from Marie Noëlle Roblin, Auberge les 7 Soeurs in Touchay, France
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