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Salmon, Prawn and Courgette Tart |
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| Serves 2 - 4 |
Prep 8 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
For the tart:
300g all butter ready rolled puff pastry
1 egg yolk
2 courgettes, sliced into ribbons
1 shallot, peeled and sliced lengthways
8–10 sprigs of thyme
400g salmon, sliced
100g prawns
15ml olive oil
Salt and pepper
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For the cream and chive sauce:
100ml double cream
1 small bunch of chives, chopped
1 lemon, juice and zested
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Pre heat the oven to 220ºC.
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Cut the pastry into a 20cm x
20cm square and pop onto a paper-lined baking sheet. Prick
with a fork, all over and brush with egg wash.
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Top with the salmon,
courgettes, shallots and prawns, sprinkle
over the thyme and season. Drizzle with olive oil then
bake for 15 to 20 minutes.
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To make the sauce: pour the
cream into a small pan and add the chives. Warm over a
medium-low heat.
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Remove the tart from the oven,
sprinkle over the lemon zest and squeeze over the lemon
juice. Drizzle over the cream and chive sauce and serve
with salad if desired.
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