Alright, the carnival’s over and Lent has come upon us once again. Not that I fast during Lent, I’m a totally un-inhibited and unreligious person. But to prepare a nice, light ‘n’ tasty Lent recipe for you is always a pleasure. That’s why I’ve decided to show you how to make a Green Tart with Prawns. If you don’t like vegetables, do not worry: the tart will be green because we’ll use lots of herbs. You can use deep-frozen herbs.
Let’s start with the first step of our recipe: the shortcrust pastry. You can either buy it ready-to-use or prepare it yourself (it’s not too difficult). Here’s how:
What you need:
- 300 g of flour
- 150 g of softened butter
- ½ teaspoonful of salt
- 8 cl of warm water
- Attention: The butter must be soft but not melted! Thus do not forget to take it out of the fridge at least 3 hours before you start cooking (or put in it the microwave-oven for 1 minute at minimum power).
- Mix flour and salt.
- Add butter and knead it in.
- Within 2-3 minutes, you should have something that looks like semolina.
- Knead in the water, which should help your dough to form a nice, smooth ball.
- Spread it out on a sheet of baking paper. This will make it easier to put it in the pie dish.
- Don’t keep this pastry in your fridge because it will get hard very fast.
What you need:
- A shortcrust pastry
- 400 g of pealed prawns
- 500 g of cottage cheese or curd cheese
- 5 eggs
- 2 shallots
- 1 spoonful of chopped dill
- 1 spoonful of chopped chive
- 1 spoonful of chopped tarragon
- 1 spoonful of chopped parsley
- Salt, pepper
- Ground nutmeg (optional)
- A drizzle of olive oil
- Make sure you dry off excess water from your prawns, otherwise the tart might come out of the oven in a slightly sloppy-soppy state!
- Spread the pastry in a pie dish, prick it with a fork.
- Chop your shallots.
- Deep-fry them with some drops of olive oil until golden.
- Let them cool down. Do not forget them (I did, just remembered them the second before I put the tart in the oven. That’s why I added them on the tart instead of putting them in the tart. And yes, mine were reddish, so that’s the red colour spots on top of the tart: forgotten red shallots).
- Preheat your oven, 200-210°C.
- In two bowls, separate yolks from whites.
- Beat the yolks, add salt and pepper.
- Beat the whites until stiff.
- Mix the cottage cheese or curd cheese into the yolks.
- Add dill, chive, tarragon and parsley and the shallots you’ve just fried. Yeah, remember them darn shallots, okay?
- Delicately mix in your stiff whites.
- You can add some ground nutmeg if you want (don’t add too much as you will want to taste all those fabulous herbs, after all).
- Spread the pealed prawns on the pastry.
- Pour the preparation egg-cheese-herbs over them.
- Put in the oven, bake for 20 minutes.