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Prawn and avocado tart
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate Australian seafood with a tangy tart and creamy avocado salsa.
Ingredients:
  • 8 sheets filo pastry
  • 45.50 gm lemon-infused extra virgin olive oil
  • 650g large green prawns, peeled, deveined
  • 375ml (1 1/2 cups) fruity white wine, such as riesling
  • 2.40 gm sea salt flakes
  • 1 avocado, cut into 1cm pieces
  • 1/2 small red onion, finely chopped
  • 125.00 ml fresh coriander leaves
  • 1 small fresh red chilli, finely chopped
  • 90g (1/3 cup) Greek Style Yoghurt
  • 85g (1/3 cup) Whole Egg Mayonnaise
  • 1 lime, rind finely grated, juiced
  • Pinch of caster sugar
  • 250g mixed baby tomatoes, halved
Instructions:
  • 1. Preheat your oven to 200oC. Grease a 34 x 11cm fluted tart tin with a removable base. 2. Layer and brush filo sheets with oil as you stack them. Line the tin with the filo stack, leaving a 1cm overhang. 3. Bake for 10-12 minutes until golden and crisp. Cool the tart in the pan on a wire rack.
  • In a saucepan over medium heat, gently simmer prawns, wine, and salt until prawns curl and change color, about 3 minutes. Chill the mixture in a bowl in the fridge for 3-4 hours until cold.
  • In a large bowl, mix together the avocado, onion, coriander, and chili. Season with salt and pepper, then gently toss to combine. In a small bowl, whisk together the yogurt, mayonnaise, and lime zest. In another small bowl, combine the lime juice, sugar, and reserved oil. Season the lime juice mixture with salt and pepper.
  • Transfer the filo case to a platter and lightly crush the base with the back of a spoon. Fill it with the avocado mixture and tomato. Drain the prawns and arrange them on top of the tart. Pour the lime juice mixture over it and serve with the mayonnaise mixture.

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