Monkfish and prawn tart
This monkfish and prawn tart uses a flavor combination I often use. Even for those with more traditional tastes, this tart is a big hit. The main ingredients are monkfish and prawns; the thick cream and brandy sauce is a perfect complement, and the shortcrust pastry provides a crispy crust.
Ingredients · Servings 6
- 3 leeks
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of fried tomato sauce
- 65 g brandy
- 200g of liquid cooking cream
- 400 g turnips
- 350 g of prawns
- 1 tablespoon of cornstarch
- Shall
- Pepper
- 2 sheets of shortcrust pastry
- 1 egg
Method · 50 min
- Wash the leeks and slice them thinly. Peel the garlic and mince it finely.
- Put the oil in a frying pan over the heat and sauté the leeks and garlic.
- Add the fried tomato and the brandy. Let it evaporate.
- Stir in the cream. Let it boil until the cream thickens slightly.
- Cut the monkfish into cubes and add them to the pan.
- Peel the prawns, remove the vein with a toothpick, cut them into two pieces and add them to the pan as well.
- Cook for another 3 minutes over high heat. If necessary, thicken the sauce with cornstarch dissolved in a little cold water. Season with salt and pepper and let cool.
- Preheat the oven to 200ºC, top and bottom heat.
- Line a baking tin with a sheet of shortcrust pastry cut to size—making sure it also covers the sides. Prick it with a fork.
- Spread the filling over the dough.
- Cut the second sheet of shortcrust pastry, making sure it extends about a finger's width beyond the edge of the tin. Prick it with a fork. Roll it out over the filling. Cut a round hole in the center with scissors: this will act as a vent. You can seal the hole with a small strip of pastry.
- Brush the edges with egg and seal the tart by folding the first layer of dough (the one along the sides) over the second layer, pressing lightly with your fingers, as if pinching it. Brush the top with beaten egg.
- Bake until the crust is golden brown, about 30 minutes. Serve hot.
