1 package of shortcrust pastry (pie crust)2 tablespoons olive oil1 ½ large onions, roughly chopped1 garlic clove1 lb (about 450–500 g) raw shrimp, peeled and deveined, seasoned with salt, pepper, and lemon juice4 eggs, lightly beaten (add salt and pepper to taste)⅓ cup heavy cream (100 ml)5 oz mozzarella cheese, cut into medium cubes (about 1 ½ cups loosely packed)Chopped parsley to taste
Preparation
Sauté the onions and garlic in olive oil until soft but not browned.
Add the shrimp and cook just until they turn a light orange-pink color (only a few minutes), don’t overcook, as they will finish cooking in the oven and can become rubbery.
Let the mixture cool slightly.
Then add the shrimp to the beaten eggs, followed by the cream, mozzarella cubes, and chopped parsley, and mix gently.
Preheat the oven to 350°F (180°C).
Line a tart pan or springform pan with the shortcrust pastry.
Lightly prick the bottom with a fork.
Pour the filling into the pastry shell.
Bake for about 25 minutes.
It’s ready when a toothpick inserted in the center comes out clean and the pastry edges are lightly golden.
Let cool slightly, remove from the pan, and serve warm or at room temperature.