Grilled prawns and ham with a sweet onion and apple tart
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Grilled prawns and ham with a sweet onion and apple tart
Main course recipes



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INGREDIENTS
1 whole Puff pastry sheet(s)
6 whole Cured ham slice(s)
6 whole Yellow onion(s)
1 whole Granny Smith apple(s)
20 g Unsalted butter
6 pinch(es) Maldon salt
3 Turn Freshly ground black pepper
18 whole Frozen king prawn(s)
6 pinch(es) Piment d'Espelette
70 ml olive oil
20 ml balsamic vinegar
 

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DIRECTIONS
01
For the pastry : Preheat the oven to 200'C

02
Lay the puff pastry between two sheets of baking parchment and sandwich it between two baking sheets

03
Transfer to the oven and cook for 20 to 25 minutes until golden brown

04
Cut the pastry into rectangles 4cm wide and 10cm long

05
Reduce the oven temperature to 160'C

06
Place the slices of ham between two baking sheets and cook for 10 to 15 minutes

07
Then allow to cool and then break into shards

08
For the filling : Peel and finely slice the onions

09
Wash and dice the apple

10
Melt the butter in a saucepan and allow to turn a golden brown colour

11
Add the onion and a pinch of salt and cook for 2 to 3 minutes before adding a splash of water

12
Cover and cook for 20 to 30 minutes until the onions are soft

13
Check the pan regularly, adding a little water if necessary

14
Once the onions are soft, add the diced apple and season with salt and pepper

15
For the prawns : Remove the shell from the prawns, leaving the tail intact

16
Use the tip of a sharp knife to remove the black intestinal tract from each one

17
Heat a frying pan and add a splash of olive oil

18
Place the prawns in the pan and cook for 1 minute on each side and then season with salt and piment d'Espelette

19
To serve : Mix together the balsamic vinegar and the olive oil

20
Place a rectangle of pastry in the centre of each plate and then neatly top with the onion and apple mixture

21
Place the prawns alongside and then place a piece of crispy ham between each of the prawns

22
Finish with a drizzle of the vinaigrette and serve immediately.

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