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

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 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

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