dinner/lunch recipes

Summer tart with prawns

Few years ago, when I tried to picture a perfect summer day in my head, it was always sunny, hot with gorgeous beach, palms, hammock and exotic drinks. But last year everything changed.

In June we went to Europe and spent a few days in Norway. It was almost summer, but the weather was nothing like my “perfect summer day” and we were way too far north from any palms. One day, after heavy rain, strong wind and low temperature (around 12 C), it just suddenly stopped in the late afternoon and for the first time in a few days I could actually see the sun. It was still cloudy, but everything around started to shine in the sun.

That afternoon we went for a cruise around fjords. I can say without exaggeration that it was magical. It somehow managed to turn everything upside down and I felt like it was my perfect summer day. But hey, wait, what with the exotic drinks?! 😉  They served something waaaaay better on that cruise – cooked prawns.

Now, every single time I’m having prawns, I feel like in the middle of that perfect summer day. That’s why you may not believe me when I say that this tart is the best. Ever. It’s a great, balanced combination of aromatic basil leaves, creamy mascarpone-based filling, delicious prawns and fresh tomatoes. After finding the recipe I just couldn’t resist.




300 g plain flour
150 g unsalted softened butter, cut into small cubes
1 tsp salt
1 large egg

1 tbsp olive oil
2 tbsp finely diced onion
250 g mascarpone
150 g sour cream
1 egg + 1 yolk

1 tsp salt

1 tsp ground pepper
1 cup fresh basil leaves, chopped
200 g cooked, peeled prawns,cut into 1,5 cm pieces
200 g cherry tomatoes, halved


Tart pan: I used 24cm round tart pan, greased.

To make pastry: (from the listed ingredients you’ll make double portion; use one half now and freeze other half – up to 3 months – for future use)

Sift the flour and salt. Add the butter cubes and egg. Rub butter into the flour using your fingertips. Sprinkle with a spoon of water and quickly knead the dough.

Divide into 2 pieces, form discs, wrap in plastic wrap and refrigerate for at least 1 hour.

Remove one piece of  the dough from the refrigerator and roll it out on a lightly floured surface to a shape and thickness that will cover your tart pan. Lift pastry onto the case with rolling pin. Carefully push against the sides. Prick the bottom and sides with a fork.

Preheat oven to 180 C and cover the dough with aluminium foil. Place in the oven for 15 minutes. After that time remove the foil and bake for another 10-15 minutes, until slightly golden. Remove from the oven and let it cool.

To make filling: Heat the olive oil on a pan and fry the onion for a 5 minutes. Preheat the oven to 175 C.

Mix the onion with mascarpone, cream, egg and yolk, salt and pepper. Put on the baked pastry. Sprinkle with chopped basil leaves and prawns. Arrange the tomatoes on top.

Put in the oven and bake for 30 – 40 minutes (can’t be liquid). Let it cool for a few minutes and serve.

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