Inspired by arguably the finest retro seafood dish, the prawn cocktail.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
590
Ingredients
FOR THE PASTRY
200 g plain flour, plus extra to dust
100 g butter chilled and chopped
1 medium egg yolk
2 Tbsp. sundried tomato paste
FOR THE FILLING
3 medium eggs
1 Tbsp. sundried tomato paste
300 ml double cream
200 g crème fraîche
1 Tbsp. Worcestershire sauce
1/4 tsp. Tabasco
Finely grated zest 1 lemon
1/2 Tbsp. ground mace
200 g Atlantic (coldwater) cooked peeled prawns
100 g semi-dried/sundried tomatoes in oil, drained
TO SERVE
45 g rocket leaves
2 Tbsp. Marie Rose/seafood sauce
Directions
Step 1First make the pastry. Using a food processor, pulse the flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers. Pulse/mix in the egg yolk, tomato paste and a large pinch of fine salt until pastry just comes together (add 1-2tsp ice cold water, if needed, to bring it together). Tip on to a work surface, shape into a disc, wrap and chill for 30min.
Step 2Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin, leaving excess pastry hanging over the sides. Prick base all over with a fork. Chill for 30min.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Put tart tin on a baking sheet, line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 12-15min, until pastry feels sandy to the touch. Remove from oven and turn oven temperature down to 170°C (150°C fan) mark 3.
Step 4Meanwhile, make the filling. In a large jug, whisk the eggs, tomato paste, cream, crème fraîche, Worcestershire sauce, Tabasco, lemon zest, mace and some seasoning. Pat prawns and drained tomatoes dry with kitchen paper.
Step 5Trim overhanging pastry with a serrated sharp knife. Pour cream mixture into the tart case and, scatter over 1⁄2 the prawns and tomatoes (they will sink). Cook for 25min, then carefully remove from oven and scatter over the remaining prawns and tomatoes. Return to oven for 20-25min, or until filling is golden and just set. Cool in tin for at least 30min before transferring to a serving plate or board. Top with rocket and serve warm, at room temperature or cold, with the sauce on the side.
GET AHEAD Store covered in fridge for up to 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
