Quick & Easy

Prawn and spinach tart

This super-satisfying homemade tart encases prawns, feta and spinach in a cheesy, quiche-like filling. Serve with a crisp seasonal salad
Prawn and spinach tart
1H 5M
1H 30M


Seasonal salad
Pantry items


1.Preheat oven to 180°C.
2.Place flour, butter and salt into a kitchen processor. Blitz until it resembles fine breadcrumbs. Then add water, a little at a time, to form the dough. Roll pastry on a lightly floured board to fit a 23cm tart tin. Line the tin with the pastry. Blind bake for 15 minutes. Remove from the oven. Adjust the oven to 170°C.
3.To make the filling heat butter in a pan over medium heat. Add onion and garlic and cook for 4 minutes until softened. Add prawns and cook until they have just turned pink. Fold through the spinach to wilt.
4.Beat eggs, milk and cheese in a small bowl. Place prawns and spinach into the tart case. Pour over the eggs and sprinkle in the feta. Return to the oven for 45 minutes until just set in the middle. Serve with salad.

Short on time? Use 400g of ready-made savoury shortcrust pastry available from our freezer department.


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