Yamba prawn tart

Yamba prawn tart

• serves

  2

• cook

  1 hour

Ingredients

2 x tart shells

160ml creamed leek

3 x pieces of Persian feta

6 green prawns

1 tablespoon pesto

julienne leek, deep fried

Savoury paste:

360g plain flour

270g butter

5g salt

9ml water

Creamed leek:

500g leek, finely sliced (white to light green part only)

30ml dry vermouth

250ml cream

Tomato salsa:

1 tomato, blanched

1 eschalot, finely chopped

1 sprig Italian parsley, chopped

squeeze of lemon

salt and pepper, to taste

5 tablespoons extra-virgin olive oil

Instructions

To make the savoury paste for the prawn tart shell, crumb flour, salt and butter until well combined. Add water until a smooth dough is formed. Rest dough for 2 hours. Roll out the dough and line 8cm tart cases. Bake cases blind until golden brown. You can purchase pre-made tart shells from good delis, if preferred.

For the tomato salsa, peel the blanched tomato, and cut into quarters. De-seed it and lay on a tray with paper towel in between layers. Dice the tomato, place in a bowl with remaining ingredients, season and moisten with extra-virgin olive oil.

Mix well and set aside.

In a little oil, cook the prawns until just cooked. Set aside.

To make the creamed leek mixture, sweat off leek in a little oil until it starts to release a little water, deglaze with vermouth. Drain through a sieve then add cream to the liquid and reduce by 2/3. Season and add leek to cream. Cool as quickly as possible.

To assemble the tart, place the shell in the middle of the plate and fill with the hot creamed leek. Place the feta onto the leek and then arrange the prawns with the tails pointing up.

Spoon a tablespoon of the tomato salsa on top of the prawns. Spoon a line of pesto around the perimeter of the plate. Finish with a little deep fried leek on top of the prawns.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.