Garlic prawn & asparagus tartlets
These light and colourful garlic prawn tarts are perfect as a starter or a light lunch
Difficulty and servings
Serves 6 as a starter or light lunch
Preparation and cooking times
Ready in 30-40 minutes
- 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.
- 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.
- 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
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/1894/
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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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- You get an online binder, where you can store all your favourite recipes and create menus.
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06 July 2008
F1madxxx rated and commented on this recipe
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11 September 2008
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