Spring vegetable and prawn thermidor tart

A golden tart filled with sweet prawns and vibrant spring vegetables, this dish blends creamy, mustard-infused Thermidor sauce with crisp pastry and a zesty finish. It’s luxurious, yet deceptively easy to make.

By Matt Tebbutt
From Saturday Kitchen

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This prawn Thermidor tart scores a Nutri-Score of C, reflecting its blend of indulgent creamy sauce with fresh spring vegetables. It balances rich and fresh elements for a moderately healthy profile that suits a treat-worthy meal.

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Ingredients

• extra-large prawns (cooked, peeled and deveined) 2, cut into pieces
• unsalted butter 30g/1oz
• shallot 1, finely chopped
• dry white wine 100ml/3½fl oz
• double cream 120ml/4fl oz
• Dijon mustard ½ tbsp
• fresh parsley ½ tbsp, finely chopped
• fresh dill ½ tbsp, finely chopped
• lemon juice from 1 lemon
• asparagus 2 spears, sliced lengthways
• spring onions 3, sliced lengthways
• purple sprouting broccoli 3 spears
• radishes 3, halved lengthways
• shortcrust pastry tart case 1 x 12cm/5in, pre-cooked
• Parmesan cheese 2 tbsp, grated
• gruyère cheese 2 tbsp, grated
• salt and black pepper to taste
• watercress small handful, to serve

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Method

1. Make the prawn stock: Place the reserved prawn shells into a saucepan and cover with water. Bring to a boil and simmer gently for 30 minutes to develop flavour.
2. Prepare the Thermidor sauce: In a separate saucepan, melt the butter over medium heat. Gently fry the shallot until soft. Add the wine and reduce by half. Strain in 100ml of the prawn stock and reduce again by half.
3. Finish the sauce: Stir in the double cream and bring to the boil. Reduce to a simmer for 2 minutes. Add Dijon mustard, chopped herbs, lemon juice and season to taste with salt and pepper. Set aside.
4. Blanch the vegetables: In a large pan of salted boiling water, blanch the asparagus, spring onions, broccoli, and radishes for 1 minute. Immediately transfer to iced water to preserve colour and texture.
5. Assemble the tart: Arrange the blanched vegetables in the pre-cooked tart case. Scatter over the chopped prawns, then spoon the Thermidor sauce generously on top. Finish with a sprinkling of grated Parmesan and Gruyère using a grater.
6. Grill and serve: Preheat a grill to high. Place the tart underneath for 2–3 minutes until golden and bubbling. Serve immediately with a small handful of peppery watercress.

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Suggested Wine Pairing

Majestic: Domaine Begude ‘Le Paradis’ Viognier

A rich, aromatic white with apricot, honey and floral notes. This Viognier complements the creamy Thermidor sauce and fragrant herbs without overpowering the delicacy of the prawns, offering a perfect match of indulgence and freshness.

Tesco: Finest Gavi

Bright and citrus-driven with green apple and white blossom aromas. Gavi’s minerality balances the buttery tart base while enhancing the sweet prawns and seasonal greens. A crisp and elegant pairing for seafood-based tart recipes.

Sainsbury’s: Taste the Difference Picpoul de Pinet

Crisp, saline and lemony, this southern French white has natural synergy with shellfish. Its zingy acidity cuts through the creamy filling while highlighting the spring vegetables, making it a refreshing partner for this prawn tart.

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What can you serve with this

1. Baby new potatoes – Lightly dressed in olive oil and herbs, they provide a satisfying, earthy balance to the creamy tart filling.
2. Lemon-dressed mixed leaf salad – The citrusy vinaigrette lifts the richness of the dish while the leaves add freshness.
3. Grilled courgettes – Their light charred flavour adds a subtle smokiness that complements the prawn and mustard sauce beautifully.

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Nutri-score Health Check

This dish scores a Nutri-Score of C, placing it in the moderately healthy category. The balance between fresh vegetables and lean protein contrasts with the richness of cream and cheese, creating a dish that is flavourful without being overly indulgent.

Positive Factors

• Prawns are low in fat, high in protein, and a great source of essential nutrients like selenium and B12.
• Spring vegetables such as asparagus, broccoli, and radish are high in fibre, vitamins, and minerals.
• Fresh herbs add flavour without additional calories or sodium.

Negative Factors

• Double cream adds saturated fat, which can impact heart health if consumed frequently.
• Cheeses like Parmesan and Gruyère are flavourful but contribute to overall salt and fat levels.
• Shortcrust pastry contains butter and refined flour, increasing calorie density.

As part of a balanced diet, this prawn Thermidor tart makes a delightful occasional indulgence, offering both nutrient-rich and luxurious ingredients in harmony.