Garlic Prawn and Asparagus Tartlets

3.00 (4)
⏱ 40 mins 🍽 Serves 6 as a starter or light lunch 🌶 french ✅ Easy 🏷 Snack

These elegant French tartlets feature puff pastry bases topped with marinated king prawns, roasted shallots, and fresh asparagus. A garlic and parsley marinade doubles as a zesty dressing, while a splash of balsamic vinegar adds depth. They are a colourful and light option, ideal for serving as a starter, at a buffet, or for a sophisticated lunch. The recipe yields six individual portions.

Garlic Prawn and Asparagus Tartlets

Ingredients

  • 6 large, raw king prawns in their shells
  • asparagus tips (2 or 3 per tart, your choice)
  • 3 tbsp olive oil
  • 300g pack shallots peeled and quartered
  • 375g pack ready-rolled puff pastry
  • splash balsamic vinegar
  • 50g pack rocket preferably wild
  • 6 tbsp olive oil
  • 1 garlic clove finely chopped
  • finely grated zest 1 lemon
  • heaped tbsp chopped parsley
  • 1 tbsp lemon juice

Method

  1. Set your oven to fan 200C, conventional 220C, or gas 7. Peel the prawns, keeping the tail shell intact. Combine the oil, garlic, zest and parsley for the marinade and season it. Coat the prawns and asparagus in half of this mixture, then mix the lemon juice into the rest to create a dressing.
  2. Warm oil in a pan, add the shallots with seasoning and cook for 10 minutes until softened and golden. Cut six 10cm circles from the pastry and place them on a baking tray. Score a circle 1cm from the edge of each pastry round, not cutting all the way through. Bake for 10 minutes until golden.
  3. Heat a pan, then add the prawns and asparagus and cook for 3-4 minutes. Stir through the balsamic vinegar, remove from the heat and mix in the rocket. Assemble the tartlets by spooning the shallots, rocket, prawns, asparagus and the reserved dressing onto the baked pastry rounds.

Nutrition (per serving)

Calories433 kcal
Fat32 g
Saturates8 g
Carbs26 g
Fibre2 g
Protein12 g
Sodium268 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinefrench