🍤 Tarte Amandine de Gambas (Provençal Prawn & Almond Tart with Lemon & Thyme)

Serves: 4 (as a starter or light main)
Prep time: 20 mins   
Cook time: 30–35 mins
Skill level: Sounds très fancy. Actually, very doable.

🧂 Ingredients

For the tart base:
1 sheet ready-rolled shortcrust pastry
1 egg (for glazing – optional)

For the almond filling (frangipane-style):
75g ground almonds
50g unsalted butter, softened
1 egg
Zest of 1 lemon
1 tsp fresh thyme leaves (or ½ tsp dried)
Pinch of salt

For the topping:
10–12 raw king prawns, peeled and deveined
1 tbsp olive oil
Juice of ½ lemon
Extra thyme leaves & lemon zest to finish

To serve:
Dressed salad leaves, a chilled glass of something coastal, and a light sense of smugness

🔥 Method

1. Blind bake the pastry.
Preheat oven to 200°C (180°C fan). Roll out the pastry into a tart tin (about 20–23cm), prick the base, line with baking paper and baking beans, and bake for 12–15 mins. Remove paper, bake 5 mins more. Optional: brush with beaten egg and return for 2 mins to seal.

2. Make the almond base.
In a bowl, beat butter, egg, ground almonds, lemon zest, thyme, and a pinch of salt until creamy. Spread over the base of the tart – it’ll puff up slightly as it bakes.

3. Prep the prawns.
Toss prawns in olive oil, a little lemon juice, and seasoning. Arrange them gently on top of the almond filling – they’ll nestle in as it cooks.

4. Bake to golden.
Return the tart to the oven and bake for 20–25 mins until the filling is golden, set, and just starting to brown at the edges. The prawns should be cooked through and slightly pinkened.

5. Finish and serve.
Sprinkle with fresh thyme and lemon zest. Serve warm or at room temp with a green salad and a quiet sense of achievement.

💡 Little Tip
This works beautifully with scallops or crab instead of prawns – or even thin slices of courgette for a veggie twist.