Prawn and Zucchini Tartlets

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READY IN: 18mins
Recipe by ImPat

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.

Ingredients Nutrition

  • 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)


  1. Preheat oven to 200C (180C fan forced).
  2. Line a baking tray with baking paper.
  3. Cit pastry into quarters (squares) and brush pastry with butter and place on prepared tray.
  4. Coarsely grate zucchini and use hands to squeeze excess liquid from zucchini.
  5. 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.
  6. 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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