Roasted Tomato & Prawn Tarts

Roasted Tomato & Prawn Tarts

By The Weekly  

December 22, 2017

0 0 5 0

These roasted prawn and tomato tarts can be served as canapes at your party, or as appetisers before you roll out the main dishes. 

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 12 tarts


1½ sheets frozen shortcrust pastry

⅓ cup spreadable cream cheese

2 tbsps frozen corn kernels, thawed

1 egg yolk

1 tbsp chopped dill, plus extra to serve

1 tsp finely grated lemon zest

6 cherry tomatoes, halved

1 tbsp olive oil

12 cooked medium prawns, peeled, deveined, tails on

Chilli oil, to serve


1Preheat oven to hot, 200 C. Lightly grease 12-hole mini cupcake pan.

2Using a 6.5-cm round cutter, cut 12 rounds from pastry. Line recesses with pastry. Chill 15 mins. Bake 10 to 15 mins to golden.

3Meanwhile, in a medium bowl, combine cream cheese, corn, yolk, dill and zest. Season. Spoon evenly into recesses. Bake 8 to 10 mins until set.

4Meanwhile, on a separate tray, toss tomatoes with oil. Bake 10 to 15 mins, until collapsed. Serve tarts with roasted tomatoes, prawns, extra dill and a drizzle of chilli oil.

Photo: Rob Shaw/