Garlic prawn & asparagus tartlets

Garlic prawn & asparagus tartlets

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(3 ratings)

Ready in 30-40 minutes


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: per serving

  • kcal433
  • fat32g
  • saturates8g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.67g


  • 6 large, raw king prawns in their shells
  • asparagus tips (2 or 3 per tart, your choice)



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g pack shallots, peeled and quartered



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 375g pack ready-rolled puff pastry
  • splash balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g pack rocket, preferably wild



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the marinade and dressing

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely chopped
  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • heaped tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp lemon juice


  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.

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Comments, questions and tips

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11th Sep, 2008
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!
6th Jul, 2008
Very disappointed will not be making again....
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