Ep 44 Jac and Shaz: Prawn & Leek Tart with Basil Pesto
Prep: 40 mins
Cook: 1 hour
- 250g plain flour
- ½ cup grated parmesan
- pinch salt
- 200g cold butter, cubed
- 1 egg beaten
- 60ml chilled water
- 1 ½ cups basil leaves
- ¾ cup grated parmesan
- ¼ cup pine nuts, toasted
- 2 cloves garlic, crushed
- 125ml light olive oil
- 2 tsp olive oil
- 1 tbs butter
- 2 large leeks, thinly sliced
- 1 small brown onion, thinly sliced
- 60ml vermouth
- 125ml cream
- 150g feta, crumbled
- 12 green prawns, peeled, tail intact
- 1 tbs olive oil
- Preheat oven to 190C.
- To make pastry, place combined flour, parmesan and salt in a processor. Add butter. Process to form crumbs. Add egg and enough of the water to make a dough. Shape into a disc and wrap in cling film. Refrigerate for 30 minutes.
- Divide dough into six portions. Roll out each portion between two sheets of baking paper until 5mm thick. Use to line six 10cm round fluted loose based tart tins. Prick base of tart cases with a fork. Refrigerate for 30 minutes.
- Line tart shells with baking paper and fill with baking beads. Bake for 15 minutes. Remove paper and beads. Bake for about a further 5 minutes or until golden and crisp. Cool completely.
- To make filling, heat oil and butter in a large saucepan over medium-low heat. Cook leeks, stirring occasionally, for about 30 minutes or until soft. Stir in vermouth. Simmer until evaporated. Stir in cream. Season.
- To make pesto, process basil, parmesan, nuts and garlic until finely chopped. With motor operating, gradually drizzle in oil until smooth and combined.
- Season prawns all over. Heat oil in a frying pan or wok over high heat. Stir fry prawns for about 2 minutes or until just cooked through.
- To assemble tarts, divide leek filling among pastry cases. Top with prawns and sprinkle with feta. Serve with pesto.
- Be patient when cooking the leeks. Slow gentle cooking will allow them to caramelise and become soft and rich.
- Turn this into a main course by adding a couple of extra prawns and serving with a tomato salad.
- For a quick version of this dish, use bought pastry cases or use rounds of toasted brioche as your base.