Seafood tartlets recipe

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serves: 4
Prep: 40 min
Cooking: 1 hr 10 min

Nutrition per portion

RDA
Calories 770 kCal 39%
Fat 53g 76%
  -  Saturates 24.6g 123%
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  • A tasty seafood tartlet made with prawns and fish and baked with an egg and cheese mixture. They’re great either as a first course or a main meal

    Ingredients

    • 300g (10oz) ready-made shortcrust pastry
    • 1 tablespoon light olive oil
    • ½ medium onion, peeled and finely chopped
    • 250g (8oz) coley or ling
    • 60g (2oz) mature Cheddar, grated
    • 1 level tablespoon finely chopped tarragon
    • 150g (5oz) cooked and shelled tiger prawns, roughly chopped
    • Salt and freshly ground black pepper
    • 150ml carton double cream
    • 4 tablespoons milk
    • 1 medium egg
    • 1 medium egg yolk

    Method

    • Set the oven to Gas Mark 6 or 200°C.

    • Roll out the pastry to 3mm (1/8in) thick and line 4 x 12cm (4½in)-diameter, shallow tartlet cases. Lightly prick the bases and refrigerate them for 15-20 mins before baking.

    • Line pastry cases with baking parchment and fill with baking beans. Bake the tartlet cases blind for 8-10 mins, then remove the parchment paper with the baking beans and bake them for a further 3-4 mins, until they are pale golden in colour. Reduce the oven temperature to Gas Mark 4 or 180°C.

    • Heat the oil in a small pan and gently fry the onion for 3-4 mins, until soft but not browned.

    • Put the coley or ling in a pan and cover with cold water. Bring to the boil and simmer for 5-6 mins until the fish is cooked. Drain and allow the fish to cool slightly. Flake the fish, removing any skin and bones.

    • Mix together the cheese, tarragon, prawns and flaked fish. Season. 7In a bowl, whisk together the cream, milk, egg and egg yolk.

    • Spoon the fish mixture into the tarts and carefully pour in the egg mixture.

    • Return the tartlets to the oven and bake for 15-20 mins,

    • until lightly set. Serve warm for lunch or as a main meal starter.

    Top tip for making Seafood tartlets

    These can also be made using a mixed seafood selection bought frozen in supermarkets — but allow to defrost before using.

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