Roasted Corn, Tomato, Black Bean and Avocado Tarts

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.
  • prep: 35 minutes
  • cool: 10 minutes
  • total: 55 minutes
  • roast: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 cup thawed frozen whole kernel corn
  • 3 tablespoons lime juice
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
  • 1/2 cup rinsed and drained black beans
  • 1/2 cup grape or cherry tomatoes, cut into quarters
  • 18 cooked medium shrimp, peeled and deveined

Directions

  1. Heat the oven to 400°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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