Mrs. Jackson Cooks

Life through food

Posh looking but secretly easy tarts: prawn and asparagus

on July 7, 2011

This are super simple to make, full of lots of goodness and look fantastic. They would make excellent dinner party starters. As it turned out – these were our Sunday lunch! And very delicious they were too. They are very light and fluffy and don’t sit heavily in your stomach at all. Perfect for summers days with a nice cold glass of white wine. You could also quickly assemble them for a midweek dinner – just add some salad, maybe a coleslaw or a potato salad perhaps.

The quantities of things in the recipe seem a bit out – so I’ve adapted the quantities accordingly. But you can find the original here

I used a large glass to make the rounds and then a smaller one to score round the edge. It seemed to work fine. I got about 12 circles out of it. The only thing I may add to this (although the flavours were fantastic so I’m in two minds as to whether it’s needed) is either some pesto or some tomato puree as a base.

Prawn and asparagus tarts

Serves 6 (sort of)

  • 375g pre-rolled puff pastry
  • 300g shallots
  • 24 asparagus spears
  • 24 large raw king prawns, shelled
  • 1 lime zested
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • handful of chopped fresh parsley
  • salt and pepper
  • 1 tbsp lime juice
  • 1 tsp balsamic vinegar
  1. Preheat the oven to 200 degrees Celsius.
  2. Place the half of all the oil, lime zest, garlic, parsley, salt & pepper in a bowl and marinade the prawns and asparagus in it. Put the other half in a small bowl and add the lime juice to make the dressing
  3. Meanwhile, unroll the pastry onto a clean floured surface and cut rounds with your glass. Place these on a baking tray
  4. When you used all the pastry, roll lightly and cut more until you run out.
  5. Then use the smaller glass to score about 1 cm around the edge and pop in the oven for 10 minutes or until risen and golden.
  6. Whilst the pastry is baking, slice the shallots and fry in some oil until golden and crispy. Then add the marinaded prawns and asparagus along with the marinadeto the shallots and fry until the prawns turn pink and the asparagus starts to cook. Then add the balsamic vinegar and reduce slightly before removing from the heat.
  7. Remove the pastry from the oven and top each one with the shallots, asparagus and prawn mix to the top of each puff – I tried to aim for 2 prawns and 2 asparagus spears per puff.
  8. Add some rocket to each puff and then drizzle the dressing over the top, and serve.
  9. Enjoy!

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