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Watercress, prawn and ricotta cheese tart

Ingredients 7
Servings 8


  • 50
  • 250
    each ricotta cheese and firm cream cheese
  • 50
    pouring cream (or more, as needed)
  • 4
    extra-large or jumbo eggs
  • salt and milled black pepper to taste
  • 250
    peeled cooked prawns, shrimps or crayfish meat chunks
  • 1
    prebaked pastry quiche case


Process watercress, cheeses, cream, eggs and seasoning in a food processor until smooth, scraping down sides of bowl once or twice. Pour this mixture into the prebaked quiche case and smooth top lightly. Arrange prawns, shrimps or crayfish on top of filling, pressing them slightly into the cheese. Bake tart at 180 ºC for 35 to 45 minutes, or until centre of filling has just turn golden brown. Cool tart briefly in pan, then place on a wire rack to cool to room temperature. Serve sliced.

Read more on: bake  |  dairy

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