Spring vegetable and prawn thermidor tart
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 1 x 12cm tart
- Dietary
- Nut-free
This impressive spring vegetable and prawn tart is surprisingly easy to make.
Ingredients
- 2 extra-large cooked, peeled (peels reserved), and deveined prawns, cut into pieces
- 30g/1oz unsalted butter
- 1 shallot, finely chopped
- 100ml/3½fl oz dry white wine
- 120ml/4fl oz double cream
- ½ tbsp Dijon mustard
- ½ tbsp finely chopped parsley
- ½ tbsp finely chopped dill
- 1 lemon, juice only
- 2 spears of asparagus, sliced in half lengthways
- 3 spring onions, sliced in half lengthways
- 3 spears purple sprouting broccoli
- 3 radishes, halved lengthways
- 1 x 12cm/5in cooked shortcrust pastry tart case
- 2 tbsp grated Parmesan
- 2 tbsp grated gruyère
- salt and pepper, to taste
- small handful watercress, to serve
Method
Place the prawn shells in a saucepan and cover with water, bring to a boil then simmer for 30 minutes to make a stock.
Place the butter in another saucepan over a medium heat and fry the shallot gently until softened. Add the wine and boil to reduce by half. Add 100ml/3½fl oz of the prawn stock and boil again until reduced by half. Add the double cream, bring to boil then reduce to a summer for 2 minutes, then add the mustard, chopped herbs, a squeeze of lemon juice and salt and pepper to taste.
Bring a large pan of salted water to the boil and blanch the vegetables for 1 minute, plunge the vegetables into cold water to cool and set aside.
To assemble, place the vegetables into the tart case and top with the prawn pieces. Spoon over the sauce and sprinkle with the Parmesan and gruyere.
Preheat the grill to hot and place the tart under the grill for 2-3 minutes until blistered and golden.
Serve with the watercress on the side.
