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2 ratings

Recipe by Angela Nilsen

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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.
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.
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.

Per serving

433 kcalories, protein 12g, carbohydrate 26g, fat 32 g, saturated fat 8g, fibre 2g, salt 0.67 g

Latest comments and suggestions

• F1madxxx

  06 July 2008

  F1madxxx rated and commented on this recipe

  

  Very disappointed will not be making again....

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• hannahyoung

  11 September 2008

  hannahyoung rated and commented on this recipe

  

  Love this recipe, though tend to make fewer larger tarts and use more prawns! Was such a success with my best friend that she demands it every time she comes to stay for the weekend!

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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

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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Difficulty and servings

Serves 6 as a starter or light lunch

Preparation and cooking times

Ready in 30-40 minutes

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

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

Per serving

433 kcalories, protein 12g, carbohydrate 26g, fat 32 g, saturated fat 8g, fibre 2g, salt 0.67 g

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