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Prawn and tomato tarts
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Crispy prawn and tomato tarts with basil and lemon zest.
Ingredients:
  • 4 sheets filo pastry
  • 150g light chive and onion cream cheese
  • 20 raw prawns, peeled, deveined
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 300g mixed medley tomatoes, halved
  • 120g pkt Australian 4 Leaf Salad
  • 60ml french salad dressing
Instructions:
  • Preheat the oven to 180C. Place 4 fluted tart tins (10cm base measurement) with removable bases on a baking tray. Stack the filo sheets on a clean work surface and cut them to make 8 small stacks. Spray the stacks with olive oil.
  • Place half of the filo stacks into the tart tins, allowing the edges to hang over. Layer the remaining filo stacks on top, slightly adjusting to cover the tin sides.
  • Spread the velvety cream cheese over the tart bases. Top with succulent prawns, crisp asparagus, and juicy tomato, then season generously. Bake for 20-25 minutes until the filo turns a beautiful golden brown and the prawns are perfectly cooked.
  • Toss salad leaves with French dressing in a bowl and pair with tarts.

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