Prawn and Spinach Tart

20 minutes + 1 hour 10 minutes Serves 4

Ingredients

  • 150g flour
  • 80g butter plus 1 Tbsp butter
  • 1/2 tsp salt
  • 2 Tbsp water
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 200g raw prawn cutlets
  • 90g spinach
  • 3 eggs
  • 1/2 cup milk
  • 1 cup grated cheese
  • salt and pepper
  • 80g feta, crumbled
  • 60g salad greens
  • 1 grated carrot
  • 1 sliced tomato
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How to De-vein Prawns

Method

1. Preheat oven to 180°C.

2. Place flour, 80g butter and salt into a kitchen processor. Blitz until it resembles fine breadcrumbs. Then add water, a little at a time to form the dough. Roll pastry on a lightly floured board to fit a 23cm tart tin. Line the tin with the pastry. Blind bake for 15 minutes. Remove from the oven. Turn the oven to 170°C.

3. To make the filling heat 1 Tbsp butter in a pan over medium heat. Add onion and garlic cooking for 4 minutes until softened. Add prawns and cook until they have just turned pink. Fold through the spinach to wilt.

4. Beat eggs, milk and cheese in a small bowl. Place prawns and spinach into the tart case. Pour over the eggs and sprinkle in the feta. Return to the oven for 45 minutes until just set in the middle. Serve with salad.

TIP: Short on time? Use 400g of ready-made savoury shortcrust pastry available from our freezer department.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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