Cornmeal tartlet shells filled with luscious, buttery, cheesy, shrimp! I actually love to use this cornmeal crust for many full-size tarts as well. It works for both savory and sweet fillings!
1 cup all purpose flour
3⁄4 cup cornmeal
1⁄4 teaspoon salt
11⁄2 sticks unsalted butter, cold and cut into 1⁄2-inch chunks, plus 2 more tablespoons
3-4 tablebspoons ice cold water
1 tablespoon olive oil
1 lb rock shrimp
6 green onions, chopped
2 cups shredded sharp cheddar cheese
1⁄2 teaspoon fresh ground black pepper
red pepper flakes for garnish
- In the bowl of a food processor, combine flour, cornmeal, and salt, and pulse to combine.
- Add cold butter and pulse a few times until the mixture resembles a coarse meal.
- Slowly add ice water and pulse just until a ball of dough forms.
- Flatten to a 1⁄2-inch disc, wrap in plastic, and refrigerate for 30 minutes or overnight.
- Preheat oven to 400°F.
- Roll dough to 1⁄16-inch thick between two pieces of parchment.
- Cut out 2-inch circles with round cookie cutters and carefully press into fluted tart molds.
- Gather and roll out scraps until all dough is used, refrigerating for 10 minutes if dough becomes too soft to work with.
- Pierce the bottom a few times with a fork and refrigerate for 20 minutes.
- Bake 15 to 18 minutes or until crust is light golden brown.
- Cool 10 minutes in shell and then remove to cool completely on wire rack.
- Heat remaining butter and olive oil in a large sauté pan over medium high heat.
- Add rock shrimp and cook 5 minutes or until they begin to turn pink.
- Add green onion and sauté 2 minutes more.
- Remove from heat and stir in cheese and pepper until melted and thickened.
- Spoon a few shrimp and sauce into each tart shell and garnish with red pepper flakes if desired. Serve warm.
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