Prawn and avocado tart
Prawn and avocado tart
Ingredients
For the tart case
- 8 sheets filo pastry
- 2 1/2 tbsp lemon-infused extra virgin olive oil
For the prawn mixture
- 650g large green prawns, peeled, deveined
- 375ml (1 1/2 cups) fruity white wine, such as riesling
- 1 tsp sea salt flakes
For the avocado mixture
- 1 avocado, cut into 1cm pieces
- 1/2 small red onion, finely chopped
- 1/2 cup fresh coriander leaves
- 1 small fresh red chilli, finely chopped
For the lime dressing
- 90g (1/3 cup) Tamar Valley Greek Style Yoghurt
- 85g (1/3 cup) Praise Whole Egg Mayonnaise
- 1 lime, rind finely grated, juiced
- Pinch of caster sugar
To serve
- 250g mixed baby tomatoes, halved
Instructions
- 1
Preheat oven to 200oC. Grease a 34 x 11cm (base measurement) fluted tart tin, with removable base. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel. Reserve 1 tablespoon oil. Brush 1 sheet of filo with a little of the remaining oil. Top with another sheet of filo and brush with oil. Repeat with remaining filo and oil. Line the prepared tin with the filo stack. Use scissors to trim excess, leaving 1cm above the side of the tin. Bake for 10-12 minutes or until golden and crisp. Transfer the tart case in the pan to a wire rack to cool.
12 min - 2
Bring prawns, wine and salt to a simmer in a saucepan over medium heat. Reduce heat to low. Simmer for 3 minutes or until the prawns curl and change colour. Transfer prawn mixture to a bowl and place in the fridge for 3-4 hours or until cold.
3 min - 3
Combine the avocado, onion, coriander and chilli in a large bowl. Season. Gently toss to combine. Combine the yoghurt, mayonnaise and lime rind in a small bowl. Combine the lime juice, sugar and reserved oil in a small bowl. Season.
- 4
Transfer the filo case to a platter. Gently press the back of a spoon over the base to lightly crush and flatten. Fill with avocado mixture and tomato. Drain prawns. Place on top of tart. Pour over lime juice mixture. Serve with mayonnaise mixture.