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Roasted Corn, Tomato, Black Bean and Avocado Tarts

Roasted Corn, Tomato, Black Bean and Avocado Tarts

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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.

serves 6 people

Ingredients

cost per recipe: $8.38

The price is determined by the national average.

  • 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 cilantroleaves

  • 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

view nutrition info

How to Make It

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.
Step 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.

Step 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.

Step 3

Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.

Step 4

Place the shrimp into a medium bowl.  Add the remaining lime juice and cilantro and toss to coat.

Step 5

Divide the corn mixture among the pastry shells.  Top each with 3 shrimp.  Serve immediately.

Recipe Tips

  • 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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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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