Prawn and Zucchini Tartlets

"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."
 
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Ready In:
18mins
Ingredients:
8
Serves:
4
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ingredients

  • 1 sheet puff pastry (frozen thawed)
  • 20 g butter (melted)
  • 1 zucchini (small)
  • 4 prawns (shrimp large raw peeled and deveined)
  • 80 g feta cheese (crumbled)
  • 1 tablespoon parsley (flat leaf finely chopped plus extra to serve)
  • 2 tablespoons olive oil
  • mixed salad green (to serve)
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directions

  • Preheat oven to 200C (180C fan forced).
  • Line a baking tray with baking paper.
  • Cit pastry into quarters (squares) and brush pastry with butter and place on prepared tray.
  • Coarsely grate zucchini and use hands to squeeze excess liquid from zucchini.
  • 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.
  • 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.

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