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Prawn & creamed leek tart with tomato & basil

  • 0:30 Prep
  • 0:30 Cook
  • 10 Servings
  • Advanced

Ingredients

  • 2 tablespoons olive oil
  • 3 leeks, trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 250g ctn mascarpone
  • 40 large green prawns, peeled leaving tails intact, deveined
  • 3 ripe tomatoes, seeded, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Small fresh basil leaves, to serve
  • Extra virgin olive oil, to drizzle

Parmesan shortcrust pastry))

  • 340g (2 1/4 cups) plain flour )
  • 220g unsalted butter, chilled, chopped
  • 40g (1/2 cup) shredded parmesan
  • 1 egg yolk
  • 60ml (1/4 cup) iced water

Method

  • 1
    To make the parmesan shortcrust pastry, process the flour, butter and parmesan in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just starts to come together. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic warp and place in the fridge for 30 minutes to rest.
  • 2
    Divide the dough into 10 equal portions. Roll out 1 dough portion on a lightly floured surface until 5mm thick. Line ten 2.5cm-deep, 8.5cm (base measurement) fluted tart tins, with removable bases, with the pastry. Trim excess. Place on a baking tray in the freezer for 15 minutes to rest.
  • 3
    Preheat oven to 190ºC. Use a fork to prick the pastry bases all over. Bake for 15 minutes or until golden.
  • 4
    Meanwhile, heat half the olive oil in a frying pan over medium heat. Cook the leek, stirring, for 8 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add mascarpone and cook, stirring, for 1-2 minutes or until the mascarpone melts.
  • 5
    Heat the remaining olive oil in a frying pan over medium-high heat. Cook half the prawns for 2-3 minutes each side or until the prawns curl and change colour. Transfer to a heatproof bowl. Repeat with remaining prawns, reheating the pan between batches.
  • 6
    Add the tomato and extra virgin olive oil to the prawns. Season with salt and pepper and toss to combine.
  • 7
    Divide the tart cases among serving plates. Spoon the leek mixture among the cases and top with the prawn mixture and basil. Drizzle with extra virgin olive oil.

Source: taste.com.au

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