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Spring vegetable and prawn thermidor tart
Fruit and vegetables
1
shallot
, finely chopped
½ tbsp finely chopped
parsley
½ tbsp finely chopped
dill
1
lemon
, juice only
2 spears of
asparagus
, sliced in half lengthways
3
spring onions
, sliced in half lengthways
3 spears
purple sprouting broccoli
3
radishes
, halved lengthways
salt and
pepper
, to taste
small handful
watercress
, to serve
Tins, packets and jars
½ tbsp
Dijon mustard
Dairy, eggs and chilled
30g/1oz unsalted
butter
120ml/4fl oz
double cream
1 x 12cm/5in cooked
shortcrust pastry
tart case
2 tbsp grated
Parmesan
2 tbsp grated
gruyère
Meat, fish and poultry
2 extra-large cooked, peeled (peels reserved), and deveined
prawns
, cut into pieces
Other
100ml/3½fl oz dry
white wine
Back to recipe
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