Garlic Prawn and Asparagus Tartlets
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 large raw king prawns, in their shells
- 12-18 asparagus spears (2 or 3 per tart, it's up to you)
- 44.37 ml olive oil
- 300 g shallots, peeled and quartered
- 375 g package ready rolled puff pastry
- 4.92-9.85 ml balsamic vinegar (recipe says "a splash")
- 50 g package rocket
-
FOR THE MARINADE AND DRESSING
- 88.74 ml olive oil
- 1 clove garlic, finely chopped
- 1 lemon, zest of, finely grated
- 14.79 ml chopped parsley
- 14.79 ml lemon juice
directions
- 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 the edge; Bake for 10 mins until golden.
- Meanwhile, heat a pan, add prawns and asparagus, cook over a high heat for 3-4 mins; Stir in balsamic vinegar, take off heat and add rocket, prawns, asparagus and dressing on top of the pastry rounds.
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RECIPE SUBMITTED BY
HappyBunny
United Kingdom
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">