Roasted Corn, Tomato, Black Bean and Avocado Tarts
Recipe from
Pepperidge Farm Puff Pastry
Refreshing and easy to make, this tasty recipe has it all. Individual puff pastry shells are filled with marinated shrimp and a kicked-up corn and bean salad. It's a terrific summertime dish, that's delicious year-round.
Servings:
6
Prep Time:
35 mins
Total Time:
55 mins
Ingredients
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1 pkg.(10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directionssee savings
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1 tsp.olive oilsee savings
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1/2 tsp.ground cuminsee savings
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1 cupthawed frozen whole kernel cornsee savings
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3 tbsp.lime juicesee savings
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3 tbsp.chopped fresh cilantro leavessee savings
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1small ripe avocado , peeled, pitted and diced (about 1 1/4 cups)see savings
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1/2 cuprinsed and drained canned black beanssee savings
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1/2 cupgrape or cherry tomato , cut into quarterssee savings
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18cooked medium shrimp , peeled and deveinedsee savings
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Directions
1.
Heat the oven to 400 degrees F. Stir the oil and cumin in a small bowl. Add the corn and toss to coat. Spread the corn mixture in an even layer on a rimmed baking sheet.
2.
Roast for 10 minutes or until the corn is lightly browned. Let the corn cool on the baking sheet on a wire rack for 10 minutes.
3.
Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
4.
Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.
5.
Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.
6.
Easy Substitution: For grilled corn instead of roasted, omit the oil. Grill 1 ear fresh corn on the cob until lightly browned on all sides. Using a sharp knife, scrape straight down the cob to remove the kernels. Stir the kernels and the cumin in a medium bowl. Proceed as directed above, without roasting.
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