Delicious as a starter or main course, these Prawn and Courgette Tarts are easy and delicious… give them a try.
Ingredients:
175g (6oz) shortcrust pastry or 6 ready made savory tartlet cases
40g (1½ oz) butter
1 courgette, cut into matchsticks
25g (1oz) plain flour
300ml (½ pint) hot milk
175g (6oz) peeled cooked prawns
2 eggs, beaten
75g (3oz) mature Cheddar cheese, grated
Salt and pepper
Method:
1. Roll out the pastry and line 6 tartlet tins and prick the bases. Chill for 30 minutes. Preheat the oven to (200°C/400°F/Gas Mark 6) then bake the pastry cases blind for 15 minutes or until a light golden colour
2. To make the filling, melt the butter in a saucepan, add the courgettes and cook gently for about 5 minutes until softened
3. Add the flour and cook for 1 minute then gradually pour in the hot milk, and stir until the sauce is thick and smooth
4. Let the sauce cool slightly, then stir in the prawns and beaten eggs with 50g (2oz) of the grated cheese and season to taste with salt and pepper
5. Pour the filling into the pastry cases and sprinkle with the remaining grated cheese
6. Bake in the centre of a preheated oven (190°C/375°F/Gas Mark 5) for about 25 minutes until the filling is golden brown.
Serve warm
Serves 6
