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Prawn, Asparagus and Tomato Tarts with a Watercress Sauce


The perfect prawn tart with all the tastiest trimmings!

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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150 g puff pastry, cut into equal squares

1 egg, whisked

2 Tbsp (30 ml) butter

1 small chilli, seeded and finely chopped

12 small prawns, deveined and shelled

1 Tbsp (15 ml) finely chopped fresh coriander

a squeeze of lemon juice

salt and pepper to taste

100 g fresh asparagus

10 baby tomatoes, halved

fresh basil, for garnishing

Watercress sauce

3 Tbsp (45 ml) mayonnaise

a handful of watercress

1 tsp (5 ml) lemon juice

salt and pepper to taste

Preheat the oven to 200 °C.

Place the pastry squares onto a baking tray and brush with the whisked egg. Bake for 15–20 minutes until golden and puffed.

To make the sauce, blend together the mayonnaise, watercress and lemon juice. Season with salt and pepper.

Heat the butter on medium heat, add the chilli and prawns and fry for about 1 minute on each side, depending on the size of the prawns. Add the chopped coriander, a squeeze of lemon juice and season with salt and pepper.

Bring a pot of salted water to the boil and blanch the asparagus for a few seconds, and then refresh them in some ice water.

To assemble the tarts, drizzle some of the watercress sauce onto the pastry, then add the asparagus, prawns and tomatoes. Garnish with a few basil leaves.