Prawn and Tomato Tarts
This is best done in a silicone muffin tray - so that it's easy to get the tart cases out.
Makes 12 tarts.
Ingredients
3 soft flour tortillas
12 Raw peeled king prawns
2 tomatoes, seeds removed and diced into 1cm pieces
Butter
Herbs/spices
Method
Marinade the prawns in garlic, herbs/spices, oil for a couple of hours in the fridge.
Cut the tortilla into quarters and gently push each quarter into the muffin tin to form the tart case.
Melt some butter and add whatever herbs you like (mixed herbs, chilli flakes, dill) to the melted butter.
Brush the tortilla cases with the melted butter and pop into the oven at 180 degrees for 5-10 mins till golden. Let them cool - they will crisp up.
To assemble the tarts, heat oil/butter in a pan and add tomatoes and prawns and cook just until the prawns turn pink.
Spoon into the cases and serve.
Makes 12 tarts.
Ingredients
3 soft flour tortillas
12 Raw peeled king prawns
2 tomatoes, seeds removed and diced into 1cm pieces
Butter
Herbs/spices
Method
Marinade the prawns in garlic, herbs/spices, oil for a couple of hours in the fridge.
Cut the tortilla into quarters and gently push each quarter into the muffin tin to form the tart case.
Melt some butter and add whatever herbs you like (mixed herbs, chilli flakes, dill) to the melted butter.
Brush the tortilla cases with the melted butter and pop into the oven at 180 degrees for 5-10 mins till golden. Let them cool - they will crisp up.
To assemble the tarts, heat oil/butter in a pan and add tomatoes and prawns and cook just until the prawns turn pink.
Spoon into the cases and serve.
Comments
Post a Comment