Grilled prawns and ham with a sweet onion and apple tart Recipe

Grilled prawns and ham with a sweet onion and apple tart Recipe

Puff pastry tarts with onions and Granny Smith apples served with grilled king prawns and crisp ham pieces.

  • Preparation
    25mins
  • Cooking time
    30mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.5/5
Ingredients
Pour people
  • Part one of the recipe
  • Puff pastry sheet(s) : 1 whole
  • Cured ham slice(s) : 6 whole
  • Part two of the recipe
  • Yellow onion(s) : 6 whole
  • Granny Smith apple(s) : 1 whole
  • Unsalted butter : 20 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Part three of the recipe
  • Frozen king prawn(s) : 18 whole
  • Piment d'Espelette : 6 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Olive oil : 20 ml
  • To serve
  • Balsamic vinegar : 20 ml
  • Olive oil : 50 ml
Method
  • 1. FOR THE PASTRY

    Preheat the oven to 200'C.

    Lay the puff pastry between two sheets of baking parchment and sandwich it between two baking sheets. Transfer to the oven and cook for 20 to 25 minutes until golden brown. Cut the pastry into rectangles 4cm wide and 10cm long.

    Reduce the oven temperature to 160'C.
    Place the slices of ham between two baking sheets and cook for 10 to 15 minutes. Then allow to cool and then break into shards.

  • 2. FOR THE FILLING

    Peel and finely slice the onions. Wash and dice the apple.
    Melt the butter in a saucepan and allow to turn a golden brown colour. Add the onion and a pinch of salt and cook for 2 to 3 minutes before adding a splash of water. Cover and cook for 20 to 30 minutes until the onions are soft. Check the pan regularly, adding a little water if necessary.
    Once the onions are soft, add the diced apple and season with salt and pepper.

  • 3. FOR THE PRAWNS

    Remove the shell from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black intestinal tract from each one.
    Heat a frying pan and add a splash of olive oil. Place the prawns in the pan and cook for 1 minute on each side and then season with salt and piment d'Espelette.

  • 4. TO SERVE

    Mix together the balsamic vinegar and the olive oil.

    Place a rectangle of pastry in the centre of each plate and then neatly top with the onion and apple mixture. Place the prawns alongside and then place a piece of crispy ham between each of the prawns. Finish with a drizzle of the vinaigrette and serve immediately.

Chef's tip

«If your baking sheets are light, place a weight on top whilst cooking the pastry to prevent it from rising.»

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