Garlic prawn & asparagus tartlets

Garlic prawn & asparagus tartlets

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(3 ratings)

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Cooking time

Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 6 as a starter or light lunch

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
433
protein
12g
carbs
26g
fat
32g
saturates
8g
fibre
2g
sugar
0g
salt
0.67g

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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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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abaywalker's picture
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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!

f1madxxx's picture
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Very disappointed will not be making again....

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