Prawn & Zucchini Tartlets

10m
Prep Time
8m
Cook Time
18m
Ready In

Recipe: #15745

November 09, 2014



"From Australian Ready Steady Cook and created by Chef Adam Swanson and presented by recipe+ magazine. Please note our frozen pastry sheets are about 22cm to 23cm square."

Original is 4 servings

Nutritional

  • Serving Size: 1 (140.3 g)
  • Calories 523.2
  • Total Fat - 39.6 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 42.4 mg
  • Sodium - 454.9 mg
  • Total Carbohydrate - 30.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.9 g
  • Protein - 12.3 g
  • Calcium - 201.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Line a baking tray with baking paper.

Step 3

Cut pastry into quarters (squares) and brush pastry with butter and place on prepared tray.

Step 4

Coarsely grate zucchini and use hands to squeeze excess liquid from zucchini.

Step 5

For each tart, top a pastry square with a prawn, a quarter of the zucchini, a quarter of the fetta cheese and a sprinkle of parsley and drizzle with oil and season with salt and pepper.

Step 6

Bake for 8 to 10 minutes or until pastry is golden and prawns are cooked and sprinkle with extra parsley and serve with salad leaves and I would suggest adding some tomato wedges or maybe halved cherry or grape tomatoes and some finely sliced red onion to the salad.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the prawns, look for ones that are firm and have a bright pink colour.
  • Choose feta cheese that has a creamy texture and a salty flavour.

  • Substitute the prawns for chicken strips: Chicken strips are a great substitute for prawns as they are a more accessible and affordable alternative. This substitution allows for the dish to remain protein-rich and flavorful, while also providing a more budget-friendly option.
  • Substitute the feta cheese for cheddar cheese: Cheddar cheese is a great substitute for feta cheese as it is a more widely available and less expensive option. The cheddar cheese will bring a slightly different flavor profile to the dish, while still providing a creamy and flavorful element.

Vegetarian Option Replace the prawns with an equal amount of mushrooms, diced and sautéed in butter. Replace the feta cheese with a vegan alternative.



Tomato & Basil Bruschetta: A delicious and simple side dish that perfectly complements the Prawn & Zucchini Tartlets. The tangy tomatoes pair nicely with the salty feta and the crunch of the toasted bread rounds out the dish.


Greek Salad: This light and refreshing salad is the perfect accompaniment to the Prawn & Zucchini Tartlets. The combination of cucumber, tomatoes, feta, and olives provides a variety of flavors that will balance out the richness of the tartlets. The added crunch of the fresh vegetables is a great contrast to the softness of the tartlets.




FAQ

Q: How do I prepare the shrimp (prawns)?

A: Peel and devein the shrimp (prawns) before adding to the tartlets. Make sure to remove the shells, tails, and dark vein running along the back of the shrimp.



Q: What are the best ingredients for the tartlets?

A: The best ingredients for the tartlets are cooked shrimp (prawns), cream cheese, mayonnaise, garlic, lemon juice, and fresh dill. You can also add other ingredients to your liking, such as chopped onions, celery, or bell peppers.

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Fun facts:

1. Adam Swanson, the creator of this Prawn & Zucchini Tartlets recipe, is a celebrity chef who has appeared on Australian television shows such as MasterChef and Ready Steady Cook.

2. Feta cheese is a traditional Greek cheese, made from sheep's milk or a combination of sheep and goat's milk, and has been produced in Greece since ancient times.