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‘Prawn cocktail’ tart

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  • High in protein
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Try this ‘prawn cocktail’ tart for your next starter or appetiser. Delicious Tiger Prawns with a tempting cocktail sauce? Yes, please.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time\r\n
Prawn cocktail tart

Ingredients

  • 10 sheets filo pastry
  • 50g unsalted butter, melted
  • 500g firm ricotta (from the deli), crumbled
  • 350g tub Persian Fetta, drained
  • 1 tsp finely grated lemon rind
  • 1 tbs lemon juice
  • 2 tbs cocktail sauce
  • 16 Coles Australian Cooked Whole Tiger Prawns, peeled leaving tails intact, deveined
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 tbs extra virgin olive oil
  • Cocktail sauce, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place pastry sheets on a clean work surface and cover with a damp tea towel. Brush 1 sheet with butter. Top with another sheet and brush with butter. Repeat with the remaining pastry sheets and butter to make a stack. Place pastry stack in a 20cm x 30cm tart tin with removable base, allowing excess pastry to overhang. Place on a baking tray and bake for 20-25 mins or until golden. Set aside to cool.
  2. Step 2

    Meanwhile, place the ricotta, fetta, lemon rind, lemon juice and cocktail sauce in a bowl and stir until smooth and well combined. Season.
  3. Step 3

    Spoon ricotta mixture into the tart case and use the back of the spoon to spread evenly. Top with prawns, avocado and cucumber. Season. Drizzle with the oil and extra cocktail sauce to serve.

    SERVE WITH: lemon wedges and dill sprigs

Nutrition Information

Per Serve

Energy: 2194kJ/525 Cals (25%)

Protein: 27g (54%)

Fat: 37g (53%)

Sat fat: 18g (75%)

Carb: 20g (6%)

Sugar: 5g (6%)

Fibre: 3g (10%)

Sodium: 1115mg (56%)

‘Prawn cocktail’ tart

‘Prawn cocktail’ tart
  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time\r\n
Ingredients
  • 10 sheets filo pastry
  • 50g unsalted butter, melted
  • 500g firm ricotta (from the deli), crumbled
  • 350g tub Persian Fetta, drained
  • 1 tsp finely grated lemon rind
  • 1 tbs lemon juice
  • 2 tbs cocktail sauce
  • 16 Coles Australian Cooked Whole Tiger Prawns, peeled leaving tails intact, deveined
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 tbs extra virgin olive oil
  • Cocktail sauce, extra, to serve
    Description

    Try this ‘prawn cocktail’ tart for your next starter or appetiser. Delicious Tiger Prawns with a tempting cocktail sauce? Yes, please.

    Method
    1. Step 1

      Preheat oven to 200°C. Place pastry sheets on a clean work surface and cover with a damp tea towel. Brush 1 sheet with butter. Top with another sheet and brush with butter. Repeat with the remaining pastry sheets and butter to make a stack. Place pastry stack in a 20cm x 30cm tart tin with removable base, allowing excess pastry to overhang. Place on a baking tray and bake for 20-25 mins or until golden. Set aside to cool.
    2. Step 2

      Meanwhile, place the ricotta, fetta, lemon rind, lemon juice and cocktail sauce in a bowl and stir until smooth and well combined. Season.
    3. Step 3

      Spoon ricotta mixture into the tart case and use the back of the spoon to spread evenly. Top with prawns, avocado and cucumber. Season. Drizzle with the oil and extra cocktail sauce to serve.

      SERVE WITH: lemon wedges and dill sprigs