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Prawn & creamed leek tart with tomato & basil
Prawn & creamed leek tart with tomato & basil
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Festive savory pastries filled with creamy leeks and juicy prawns.
Ingredients:
  • 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
  • 36.40 gm extra virgin olive oil
  • Small fresh basil leaves, to serve
  • Extra virgin olive oil, to drizzle
  • 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
Instructions:
  • To create the parmesan shortcrust pastry, blend the flour, butter, and parmesan in a food processor until it resembles fine breadcrumbs. Introduce the egg yolk and water, and pulse until the dough begins to form. Transfer the dough onto a lightly floured surface and gently knead until smooth. Shape it into a disc, wrap it in plastic, and chill in the fridge for 30 minutes.
  • Divide the dough into 10 equal portions. Roll out one portion on a lightly floured surface until 5mm thick. Line ten 8.5cm fluted tart tins with removable bases with the pastry, trimming any excess. Chill the tins on a baking tray in the freezer for 15 minutes.
  • Preheat your oven to 190ºC. Prick the pastry bases all over with a fork and bake until golden, about 15 minutes.
  • In a frying pan over medium heat, heat half of the olive oil. Sauté the leek for 8 minutes until soft, then add the garlic and cook for 1 minute until aromatic. Stir in the mascarpone and cook for 1-2 minutes until melted.
  • In a frying pan over medium-high heat, heat the rest of the olive oil. Cook half of the prawns for 2-3 minutes per side until they curl and turn color. Place in a heatproof bowl. Repeat with the rest of the prawns, reheating the pan as needed.
  • Combine the prawns with the tomato, extra virgin olive oil, salt, and pepper, tossing to mix well.
  • Place the tart cases on serving plates. Fill them with the leek mixture, add the prawn mixture and basil on top. Finish with a drizzle of extra virgin olive oil.

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