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Garlic prawn & asparagus tartlets

Ingredients

  1. Step 1 6 large, raw king prawns in their shells
  2. Step 2 asparagus tips (2 or 3 per tart, your choice)
  3. Step 3 3 tbsp olive oil
  4. Step 4 300g pack shallots , peeled and quartered
  5. Step 5 375g pack ready-rolled puff pastry
  6. Step 6 splash balsamic vinegar
  7. Step 7 50g pack rocket , preferably wild
  8. Step 8 6 tbsp olive oil
  9. Step 9 1 garlic clove , finely chopped
  10. Step 10 finely grated zest 1 lemon
  11. Step 11 heaped tbsp chopped parsley
  12. Step 12 1 tbsp lemon juice
Garlic prawn & asparagus tartlets
Calories: 433 Carbohydrate: 26 g Protein: 12 g Fat: 32 g
Cook time: 40 minutes Prep time: minutes Total time: 40 minutes Servings: 6

TAGS

Buffet Canape Lunch Snack Starter Supper french Josh Eagleton 30-60 minute 6 serving 600 kcal or less Angela Nilsen Asparagu Balsamic vinegar BBC Good Food Garlic clove Garlic clove King prawn King prawn lemon Lemon Juice lemon Parsley Pastry pie Puff pastry Rocket Shallot Shallot Tart

Directions

  1. Step 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. Step 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. Step 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.