These tartlets make a very pretty starter, perfect for a dinner party. Or serve them as a light lunch dish for 2, with a tomato, basil and cos lettuce salad and chunks of French bread.
For easy entertaining the tartlet shells and filling can be made up to 1 day ahead. Chill the filling, and store the baked tartlet shells in an airtight box. To serve, arrange the tartlet shells on a hot baking sheet, spoon in the filling and reheat in a 180°C (350°F, gas mark 4) oven for about 15 minutes. * Fill the tartlet shells with a Mediterranean prawn and vegetable mixture. Heat 1½ tbsp extra virgin olive oil in a frying pan over a moderate heat. Add 1 chopped onion, 2 seeded and chopped peppers, and 2 finely chopped garlic cloves. Cook, stirring frequently, for 3–4 minutes or until the onion has softened. Stir in 1 can chopped tomatoes, about 400 g, with the juice, 1 tbsp tomato purée and 2 medium-sized courgettes, sliced. Cover and cook for 8–10 minutes, stirring frequently, until the peppers are just tender. Gently stir in 200 g (7 oz) cooked peeled prawns. Season with salt and pepper to taste and divide among the 4 warm tartlet shells. Garnish with chopped fresh parsley and a few stoned black olives.
Filo pastry has a much lower fat content than other types of pastry and therefore is a healthier alternative – as long as you are sparing with the oil and butter for brushing. * Celeriac is the starch-storing lower stem of a special variety of celery. Unlike celery, the swollen stem rather than the stalk is eaten. It provides potassium and vitamin C as well as soluble fibre, the type that helps to lower blood cholesterol levels.
B1, B6, niacin * A, B12, C, folate, calcium, iron, potassium, selenium
Easy to make and delicious. We added less celeriac than the recipe says to use but that is down to personal taste. I will definitely make them again! - 11 Nov 2015