Prawn and Zucchini Tartlets
Recipe: #16218
December 04, 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
Ingredients
Nutritional
- Serving Size: 1 (176.2 g)
- Calories 548.8
- Total Fat - 39.9 g
- Saturated Fat - 9.5 g
- Cholesterol - 87.8 mg
- Sodium - 658.5 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 1.2 g
- Sugars - 1.9 g
- Protein - 17.2 g
- Calcium - 220.6 mg
- Iron - 1.9 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 pink in color.
- When selecting the feta cheese, look for a block that is crumbly and salty in flavor.
- Substitute shrimp for salmon for a richer flavor and more omega-3 fatty acids. The salmon will also provide more protein than the shrimp.
- Substitute feta cheese for goat cheese for a creamier texture and a more pungent flavor. The goat cheese will also provide more calcium than the feta cheese.
Vegetarian Option Replace the prawns with mushrooms, such as shiitake, and crumbled tofu. Drizzle with olive oil and season with salt and pepper.
Tomato and Basil Salad: A simple and delicious tomato and basil salad is the perfect accompaniment to the Prawn and Zucchini Tartlets. The freshness of the tomato and basil will help to balance out the richness of the tartlets and will add a nice crunchy texture to the meal.
Garlic Bread: Garlic bread is a great side dish to serve with the Prawn and Zucchini Tartlets. The crunchy texture of the garlic bread pairs well with the crispiness of the tartlets, and the garlic flavor will add a nice depth to the meal. Plus, it's a quick and easy dish to make, so it's perfect for busy weeknights.
FAQ
Q: How do I prepare the prawns?
A: Peel and devein the raw prawns before use. To do this, use a small sharp knife to make a shallow cut down the back of the prawn and remove the dark vein. Rinse the prawns with cold water and pat dry with paper towel.
Q: What is the best way to cook prawns?
A: The best way to cook prawns is to quickly sauté them in a hot pan with some oil or butter. This will help to seal in the flavour and keep the prawns juicy. Cook for 2-3 minutes until the prawns are just cooked through.
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Fun facts:
The recipe for Prawn and Zucchini Tartlets was created by Chef Adam Swanson, who is a renowned chef in Australia and has been featured in many magazines and TV shows.
The dish was featured in the Australian Ready Steady Cook show, which was hosted by celebrity chefs Ainsley Harriott and Anthony Worral-Thompson.