Sundried tomato and seafood tartlets

Sundried tomato and seafood tartlets Easy Food
Serves 4
1sheet of frozen puff pastry, thawed
Sundried tomato pesto
200g cooked prawns
2 fillets of white fish, such as hake
1 fillet of salmon
6-8 sun-dried tomatoes in oil, drained and finely chopped
Salt and black pepper
100g sharp cheddar, grated

To serve:
Rocket leaves
Mixed roasted vegetables
  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5 and turn the grill on to high.
  2. Use the tip of a sharp knife to mark a 2cm border around the outside of the pastry sheet, being careful not to cut all the way through.
  3. Spread sundried tomato pesto all over the pastry, staying within the border.
  4. Grill the hake and salmon skin-side down for 3-4 minutes until just beginning to turn opaque. Remove the skins and cut the fish into bitesized chunks. Pat dry with kitchen paper.
  5. Scatter the fish and tomatoes evenly over the pastry, keeping it within the border. Season with salt and pepper. Place in the oven and cook for ten minutes.
  6. Scatter the prawns evenly over the top of the tart. Sprinkle the Cheddar over everything and return to the oven for another 7-8 minutes until the fish is thoroughly cooked and the cheese has melted.
  7. Divide the tart in four, scatter with some rocket and serve with mixed roasted vegetables and some extra pesto, if desired.

Per serving:696kcals, 37.7g fat (9.9g saturated), 41g carbs, 3g sugars, 47.6g protein, 2g fibre, 0.799g sodium