Prawn cocktail tart
Prep time: 40 minsTotal time: 
Prawn cocktail tart
A fresh take on the classic prawn cocktail, this sharing tart is piled high with griddled Little Gem lettuce, creamy avocado and juicy prawns. Slice it up and serve outdoors with a sundowner towards the end of the day. To save time, you can use ready-cooked prawns and coat them in half the marinade before serving
Prep time: 40 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 2 tbsp olive oil
- juice of 1 lemon, plus wedges to serve
- 1 tsp cayenne pepper, plus extra to sprinkle
- 1 tsp runny honey
- 2 x 165g packs raw king prawns
- 2 Little Gem lettuces, each cut into 8 wedges
- 1 x 200g tub Taste the Difference Prawn Cocktail Sauce
- 1 avocado, stone removed and sliced
- ¼ x 20g pack chives, snipped (optional)
Step by step
Bake the pastry and make the marinade in the morning. Give the marinade a quick whisk before pouring over the prawns.
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Preheat the oven to 220°C, fan 200°C, gas 7. Unroll the pastry straight onto a large baking tray, keeping it on its paper. Use a sharp knife to score a 2cm border around the edges of the pastry, then brush all over with the beaten egg. Bake for 10-15 minutes until golden, then leave to cool.
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Meanwhile, whisk 1 tablespoon of olive oil, the lemon juice, cayenne pepper and honey in a small bowl. Place the prawns in a medium bowl, pour over half the marinade, season and leave to marinate for 20 minutes.
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Heat a griddle pan over a high heat or prepare a barbecue for direct cooking. Grill the prawns for 2 minutes on each side, or until cooked through and lightly charred. Set aside on a plate. Brush the lettuce wedges with the remaining 1 tablespoon of oil, then grill for 1 minute on each side until charred. Set aside on a plate and brush with the remaining cayenne marinade.
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Gently push down the centre of the pastry case (it will have puffed up) and spread over 150g of the prawn cocktail sauce. Arrange the prawns, lettuce wedges and sliced avocado on top, then sprinkle with the chives, if using. Drizzle over the remaining prawn cocktail sauce, grind over some black pepper and serve with lemon wedges for squeezing, if you like.
