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Recipes
Prawn & Creamed Leek Tartlet with Parmesan Pastry
Prawn & Creamed Leek Tartlet with Parmesan Pastry
by
SuperValu
This pastry can be used for any savoury dish, crisp and ever so tasty!
10 people
30 minutes
15 minutes
Ingredients
1
-
Fresh Egg
350
g
Plain Flour
175
g
SuperValu Butter
cubed
30
g
SuperValu Parmesan Cheese Shavings
grated
Filling
12
-
Cherry Tomatoes
quartered
240
ml
SuperValu Cream
2
cloves
SuperValu Garlic
diced
3
large
SuperValu Leek
thinly sliced
2
tbsp
SuperValu Olive Oil
36
-
SuperValu Tiger Prawns
tails intact
0
-
SuperValu Whole Black Peppercorns
Method
Preheat oven to 190°C/375°F/Gas Mark 5.
Pastry
Sift the flour into a glass bowl and add the cubed butter.
Stir together until it resembles breadcrumbs.
Add the Parmesan cheese and stir through.
Create a well in the centre of the mixture, add the egg and work until the dough comes together.
Turn out onto a lightly-floured surface and cover with clingfilm.
Place in the fridge for at least half an hour.
Divide the pastry into 10-12 equal pieces and roll each piece of pastry to a 5mm depth.
Grease 10-12 tartlet cases and press each pastry disc into place.
Place on a baking tray and put in the fridge for half an hour to rest.
Bake in the oven for 15-18 minutes until cooked.
Filling
Heat half the olive oil in a pan and add the leek.
Cook over a medium heat for 8-10 minutes until softened.
Add the garlic and cream and cook for a further 4-5 minutes until reduced.
In a separate pan drizzle the remaining olive oil.
Cook the prawns for 2-3 minutes on each side until cooked.
Season with salt and pepper.
Divide the leek mixture between each pastry case and top with 3-4 prawns.
Dress with a little tomato and baby green leaves.
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