It is finally asparagus season. The strawberries are still from Spain, but the ones in the large plastic tunnels will follow here soon. I can see these tunnels when I am driving to work on the Autobahn.
I made combinations of asparagus and strawberries before. This time the large prawns on top makes this combination even tastier.
I found the recipe on Nicest Things Blog, but changed it to my own preferances.
Recipe for 2 as a starter:
1 round puff pastry sheet
75 g cream cheese, 1 tbsp olive oil, 1 tbsp chopped parsley, 1 clove of garlic, lemon salt, lemon pepper, Piment d'Espelette, pinch of Herbes de Provence
6 strawberries, 7 stalks green asparagus
8 raw defrosted black tiger prawns
2 tbsp toasted pine nuts, 1 egg yolk
I used a long French tarte dish with loose bottom. Some baking spray for the dish.
Unroll the puff pastry and lower it in the dish. If it is too short, take some of the leftover pastry and patch the end. Poke holes with a fork in the dough and place it back in the fridge until you will need it.
Preheat the oven 200C.
Wash the asparagus and break off the lower part. Cut in 2 cm chunks.
Hull the strawberries and slice them.
Get the shell off the prawns and wash them.
Mix cream cheese with the other listed ingredients. Spread on the dough.
Place the other things on top, the prawns go last. If you use cooked prawns, add them to the dish when it baked 12 min. Otherwise they will get rubbery.
Brush the egg yolk around the dough and bake for 15 min.
Now it is time to toast the pine nuts in a dry pan. Stay alert, they will change from white to brown in a couple of seconds. Take them out of the pan when they are done. The chance that the residual heat turm them black is high. Sprinkle on the tart when it comes out of the oven.
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