Name: Garlic prawn & asparagus tartlets
Total time: 40 min
Yield: Serves 6 as a starter or light lunch
Cuisine: French
Ingredients: 6 large, raw king prawns in their shells; asparagus tips (2 or 3 per tart, your choice); 3 tbsp olive oil; 300g pack shallots peeled and quartered; 375g pack ready-rolled puff pastry; splash balsamic vinegar; 50g pack rocket preferably wild; 6 tbsp olive oil; 1 garlic clove finely chopped; finely grated zest 1 lemon; heaped tbsp chopped parsley; 1 tbsp lemon juice

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Garlic prawn & asparagus tartlets

Garlic prawn & asparagus tartlets

Angela Nilsen

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Serves 6 as a starter or light lunch

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 3 out of 5.4 ratingsRate

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These light and colourful garlic prawn tarts are perfect as a starter or a light lunch

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Ingredients

Nutrition

Units:

MetricUS

6 large, raw king prawns

in their shells
asparagus

tips (2 or 3 per tart, your choice)
3 tbsp olive oil
300g pack shallots

peeled and quartered
375g pack ready-rolled puff pastry
splash balsamic vinegar
50g pack rocket

preferably wild

For the marinade and dressing

6 tbsp olive oil
1 garlic clove

finely chopped
finely grated zest 1 lemon
heaped tbsp chopped parsley
1 tbsp lemon juice

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Nutrition: per serving

kcal433
fat32g
saturates8g
carbs26g
sugars0g
fibre2g
protein12g
salt0.67g

low

Method

step 1

Preheat oven to fan 200C/conventional 220C/gas 7. Peel prawns, leaving tail end of shell on. For marinade, mix oil, garlic, zest and parsley, then season. Marinate prawns and asparagus in half the mixture, stir lemon juice into remainder for dressing.
step 2

Heat oil in a pan, throw in shallots and seasoning and fry over medium heat for 10 minutes until golden and softened. Cut out 6 x 10cm circles from pastry, lay them on a baking sheet. Using a knife, mark a circle part way through the pastry, 1cm in from edge. Bake for 10 minutes until golden.
step 3

Meanwhile, heat a pan, add prawns and asparagus, cook over high heat for 3-4 minutes. Stir in balsamic, take off heat and add rocket. Spoon shallots, rocket, prawns, asparagus and dressing on top of rounds.

Recipe from Good Food magazine, May 2004

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A star rating of 3 out of 5.4 ratings

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