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