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.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 teaspoon olive oil
0.5 teaspoon ground cumin
1 cup thawed frozen whole kernel corn
3 tablespoons lime juice
3 tablespoons chopped fresh cilantroleaves
1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
0.5 cup rinsed and drained black beans
0.5 cup grape or cherry tomatoes, cut into quarters
18 cooked medium shrimp, peeled and deveined
1 teaspoon olive oil
0.5 teaspoon ground cumin
1 cup thawed frozen whole kernel corn
3 tablespoons lime juice
3 tablespoons chopped fresh cilantroleaves
1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
0.5 cup rinsed and drained black beans
0.5 cup grape or cherry tomatoes, cut into quarters
18 cooked medium shrimp, peeled and deveined
Instructions
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.
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.
Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.
Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.
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.
Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.
Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.
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 summer...
Directions
Print
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.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.Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 teaspoon olive oil0.5 teaspoon ground cumin1 cup thawed frozen whole kernel corn3 tablespoons lime juice3 tablespoons chopped fresh cilantroleaves1 small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)0.5 cup rinsed and drained black beans0.5 cup grape or cherry tomatoes, cut into quarters18 cooked medium shrimp, peeled and deveined
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