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25 Nov 2016 Bake Savoury

Mediterranean prawn, chorizo and feta tarts

chorizo, prawn and feta tart sharon hearne-smith

These tarts 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, thanks to Jus-Rol ready rolled pastry. 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. The Jus-Rol pastry bakes to a beautifully crisp and flakey finish, which is a lovely contrast to the juicy filling.

Serves 4

Preheat the oven to 190C (fan 170C), 375F, Gas Mark 5.

Unroll a sheet of Jus-Rol pastry, leaving it on the baking paper. Cut out two 19cm circles, using a plate or pan lid as a template. 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. Slide the paper onto a large baking sheet. Repeat with the second roll of pastry then bake the discs for 10-15 minutes.

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.

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. Add the vinegar and boil for 2 minutes until almost gone. Tip into a large bowl, cover to keep warm and set aside.

Roughly chop the almonds and toss in a small bowl with the paprika and a little salt. Set aside.

Heat the remaining tablespoon of oil in the pan and fry the chorizo for 1-2 minutes until beginning to crisp and colour. Add the prawns and cook for another 2-3 minutes until cooked through. Tip the chorizo, prawns and oil into the onion mixture. Add the feta, spring onions and herbs and toss everything together until well mixed. Season to taste.

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. 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. Scatter the almond crumb generously on top and serve.

I developed this recipe as part of a collection for Jus-Rol pastry.

Photo (c) Andrea Flanagan.

You will need...

2 x 320g ready rolled Jus-Rol 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

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