Easy prawn and tomato tarts recipe

The season of dinner parties and festive entertaining is just around the corner so it’s time to start thinking about what you can serve. To really wow your guests, without having to spend hours slaving away in the kitchen, add this recipe to your repertoire. It’s a cinch to create yet looks impressive on the plate.

Serves 4
Prep 15mins
Cook 25mins
Total 40mins
Difficulty Easy

INGREDIENTS
4 sheets filo pastry
150g 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 Coles Australian 4 Leaf Salad
1⁄4 cup (60ml) French dressing
8 basil leaves
Zest of 1 lemon 

METHOD
1 Preheat oven to 180°C. Place four 10cm (base measurement) fluted tart tins, with removable bases, on a baking tray.
2 Arrange the filo sheets in a stack on a clean work surface. Cut the filo stack in half crossways, then cut each half into quarters to make 8 small stacks. Spray stacks with olive oil spray.
3 Divide half the filo stacks among the tart tins, allowing the corners to extend over the edge. Top with the remaining filo stacks, rotating slightly to cover the sides of the tins.
4 Spoon the cream cheese over the tart bases. Arrange the prawns, asparagus and tomato over the cream cheese and season.
5 Bake for 20-25 mins or until the filo is golden brown and the prawns are cooked through. Serve with basil leaves and lemon zest. 

TIP: For extra freshness, add some spring onions, cut into 3cm lengths, with the asparagus. 

This recipe is courtesy of Coles. Find all the ingredients you need to make this dish at Coles on Level 1.