Inspired by arguably the finest retro seafood dish, the prawn cocktail.
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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
200g
plain flour, plus extra to dust
100g
butter chilled and chopped
1
medium egg yolk
2Tbsp.
sundried tomato paste
FOR THE FILLING
3
medium eggs
1Tbsp.
sundried tomato paste
300ml
double cream
200g
crème fraîche
1Tbsp.
Worcestershire sauce
1/4tsp.
Tabasco
Finely grated zest 1 lemon
1/2Tbsp.
ground mace
200g
Atlantic (coldwater) cooked peeled prawns
100g
semi-dried/sundried tomatoes in oil, drained
TO SERVE
45g
rocket leaves
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
