Prawn & Creamed Leek Tartlet with Parmesan Pastry

Prawn & Creamed Leek Tartlet with Parmesan Pastry Prawn & Creamed Leek Tartlet with Parmesan Pastry
This pastry can be used for any savoury dish, crisp and ever so tasty!
10 people 30 minutes 15 minutes


  • 1 - Fresh Egg
  • 350 g Plain Flour
  • 175 g SuperValu Butter cubed
  • 30 g SuperValu Parmesan Cheese Shavings grated


  • 12 - Cherry Tomatoes quartered
  • 240 ml SuperValu Cream
  • 2 cloves SuperValu Garlic diced
  • 3 large SuperValu Leek thinly sliced
  • 2 tbsp SuperValu Olive Oil
  • 36 - SuperValu Tiger Prawns tails intact
  • 0 - SuperValu Whole Black Peppercorns


Preheat oven to 190°C/375°F/Gas Mark 5. Pastry
  1. Sift the flour into a glass bowl and add the cubed butter.
  2. Stir together until it resembles breadcrumbs.
  3. Add the Parmesan cheese and stir through.
  4. Create a well in the centre of the mixture, add the egg and work until the dough comes together.
  5. Turn out onto a lightly-floured surface and cover with clingfilm.
  6. Place in the fridge for at least half an hour.
  7. Divide the pastry into 10-12 equal pieces and roll each piece of pastry to a 5mm depth.
  8. Grease 10-12 tartlet cases and press each pastry disc into place.
  9. Place on a baking tray and put in the fridge for half an hour to rest.
  10. Bake in the oven for 15-18 minutes until cooked.
  1. Heat half the olive oil in a pan and add the leek.
  2. Cook over a medium heat for 8-10 minutes until softened.
  3. Add the garlic and cream and cook for a further 4-5 minutes until reduced.
  4. In a separate pan drizzle the remaining olive oil.
  5. Cook the prawns for 2-3 minutes on each side until cooked.
  6. Season with salt and pepper.
  7. Divide the leek mixture between each pastry case and top with 3-4 prawns.
  8. Dress with a little tomato and baby green leaves.
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