Prawn or Scallop Tarts with Asparagus and Aioli
Photography Aaron McLean.
Use a block of good quality, purchased puff pastry for this recipe to ensure tarts that are deep enough to hold the filling.
Serves: 6
INGREDIENTS
500 grams puff pastry
plain flour
1 egg, beaten
Filling
18 large, raw prawns, peeled with tail on or 18 fresh raw scallops
24 spears asparagus, tough ends snapped off
olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
To assemble
½ cup purchased aioli
1 each red and yellow capsicum, roasted, peeled and thinly sliced
handful baby rocket
METHOD
Preheat the oven to 200˚C.
Cut the block of pastry into 6 even pieces.Roll out each piece on a lightly floured board so it is just large enough to cut out a 12 cm circle. Lightly score a 1½ cm border on each taking care not to cut all the way through the pastry.
Place on a lined baking tray and chill until firm. Brush the border with egg wash and bake the tarts for 12-15 minutes until well risen and a good golden colour.
Filling: Toss the prawns or scallops and the asparagus with a little olive oil, the garlic and salt and pepper.
Heat a sauté pan and cook the asparagus for a few minutes until crisp tender, then cook the prawns or scallops until just cooked through. Place both on kitchen towels.
To assemble: Gently press down on the pastry in the centre of the tarts and top with a spoonful of aioli. Cut the asparagus spears in half and lay the stem ends over the aioli and place the tips decoratively around the edges of the tarts. Top each tart with 3 prawns or scallops and a spoonful of capsicums and garnish with rocket. Season with salt and pepper.
The tarts can be baked one day ahead. Cool and store in an airtight container. Place on a baking tray and re-crisp in a moderate oven for a few minutes before serving.
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