These tarts recipe are a taste sensation and make for an impressive dinner party dish. They are very simple to prepare, particularly as the pastry is already made.
For added ease at a dinner party, bake the pastry cases off and prepare the filling in advance and then simply assemble and warm through in a moderate oven before serving.
– 2 x 320g ready rolled puff pastry sheets
– 1 small egg, beaten
– 100g blanched almonds
– 1 tsp sweet paprika
– 3 tbsp olive oil
– 3 red onions, thinly sliced
– 6 garlic cloves, finely chopped
– 1 red chilli, seeded and finely chopped, optional
– 150ml red wine vinegar
– 400g chorizo sausage, sliced
– 24 raw, peeled tiger prawns
– 200g feta cheese, crumbled
– bunch of spring onions, thinly sliced
– 1 large handful fresh coriander leaves, roughly chopped
– 1 large handful fresh flat-leaf parsley leaves, roughly chopped
– 1 large handful fresh mint leaves, roughly chopped
– Cress, micro basil or wild rocket in lemon dressing
– Sea salt and freshly ground black pepper
1. Preheat the oven to 190C (fan 170C), 375F, Gas Mark 5.
2. Unroll a sheet of pastry, leaving it on the baking paper. Cut out two 19cm circles, using a plate or pan lid as a template.
3. Remove the excess pastry. Using the point of a small, sharp knife, score a line all around the inside edge of each piece to give a 1cm boarder. Brush this edge of each one with the beaten egg. Prick the inner part of each piece all over with a fork. 4. Slide the paper onto a large baking sheet. Repeat with the second roll of pastry then bake the discs for 10-15 minutes.
5. Scatter the almonds on a small baking tray and pop into the oven for about 8 minutes until golden. Remove from the oven and leave to cool.
6. Meanwhile, prepare the filling. Heat 2 tablespoons of the oil in a large frying pan and cook the onions, garlic and chilli over a high heat for 5 minutes, stirring. The onions should have just softened and be beginning to catch colour.
7. Add the vinegar and boil for 2 minutes until almost gone. Tip into a large bowl, cover to keep warm and set aside.
8. Roughly chop the almonds and toss in a small bowl with the paprika and a little salt. Set aside.
9. Heat the remaining tablespoon of oil in the pan and fry the chorizo for 1-2 minutes until beginning to crisp and colour.
10. Add the prawns and cook for another 2-3 minutes until cooked through. Tip the chorizo, prawns and oil into the onion mixture.
11. Add the feta, spring onions and herbs and toss everything together until well mixed. Season to taste.
12. Remove the puff pastry squares from the oven. The edges should be puffed up and lightly golden. If their centres have puffed up too, simply flatten them down with the back of a spoon.
13. Spoon the filling mixture into their centres, spreading it even. Arrange each one on serving plates with a little dressed cress, micro basil or rocket.
14. Scatter the almond crumb generously on top and serve.
Sharon Hearne-Smith has over two decades of experience of ghostwriting, recipe testing and food styling for high profile cookbooks, food magazines and TV cookery shows.
She has worked with some of the biggest names in the business, including Jamie Oliver, Rachel Allen, Lorraine Pascale, Gordon Ramsay, James Martin, and on BBC’s Ready Steady Cook. Sharon lives in Dublin with her husband and two daughters.
Sharon’s books, No-Bake Baking and The No-Cook Cookbook are available in all good bookstores and online at Amazon and Easons.