GARLIC PRAWN & ASPARAGUS TARTLETS

Garlic prawn & asparagus tartlets image

These light and colourful garlic prawn tarts are perfect as a starter or a light lunch

Provided by Angela Nilsen

Categories Buffet, Canapes, Lunch, Snack, Starter, Supper

Time 40m

Yield Serves 6 as a starter or light lunch

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 433 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.67 milligram of sodium