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Ingredients

4 sheets filo pastry
150g light chive and onion cream cheese
20 raw prawns, peeled, deveined
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
300g mixed medley tomatoes, halved
120g pkt Coles Australian 4 Leaf Salad
1/4 cup (60ml) French dressing

Method

Step 1 Preheat oven to 180C. Place four 10cm (base measurement) fluted tart tins, with removable bases, on a baking tray. Arrange the filo sheets in a stack on a clean work surface. Cut the filo stack in half crossways, then cut each half into quarters to make 8 small stacks. Spray stacks with olive oil spray.
Step 2 Divide half the filo stacks among the tart tins, allowing the corners to extend over the edge. Top with the remaining filo stacks, rotating slightly to cover the sides of the tins.
Step 3 Spoon the cream cheese over the tart bases. Arrange the prawns, asparagus and tomato over the cream cheese and season. Bake for 20-25 mins or until the filo is golden brown and the prawns are cooked through.
Step 4 Combine salad leaves and French dressing in a bowl. Serve with tarts.

Prawn and tomato tarts

How to make Prawn and tomato tarts

Ingredients

Method