BASQUE CROUSTADE WITH PRAWNS

 

This flavorful croustade can be paired with a refreshing pink wine from the south of France such as Cotes de Provence or Coteaux du Languedoc! Enjoy!

 

Preparation: 25 min. cooking time: 45 min.

Serving 4

 

1 sheet of puff pastry (thawed)

1 lb of fresh prawns

2 red bell peppers

1 green bell pepper

2 tomatoes

3 oz of sliced green olives

3 oz of black olives tapenade

Italian parsley (for garnish)

Olive oil

Salt and pepper

 

Preheat the oven to 430 F.

Peel and devein the prawns.

Wash, deseed and cut the peppers into ½ inch pieces.

Bring some water to a boil in a saucepan and add the tomatoes for 45 seconds. Drain, rinse with cold water and peel the skin. Cut the tomatoes into pieces (same size as the peppers).

In a large skillet, put 2 tbsp of olive oil and cook the peppers for 10 min. on medium-high heat.  Add the tomatoes, salt and pepper and cook for 20 more minutes reducing the heat to medium-low.

Place the puff pastry on a greased baking sheet. Prick the bottom of the dough all over with a fork. Place some parchment paper over the dough and place dry beans on top of it. Cook the dough for 15 min. Let cool down for 5-10 min on a cooling rack.

Spread the tapenade on the puff pastry. Cover with the peppers and tomatoes. Add the sliced olives and display the prawns on top of the vegetables. Season with salt and pepper and sprinkle some olive oil. Bake the croustade for 20-25 min or until pastry is golden.

Garnish with flat parsley and serve.

Bon Appetit!