INDIVIDUAL OYSTER TARTS
Steps:
- Cornmeal Crust: Combine flour, cornmeal, and butter in food processor and add water in a fine stream, processing constantly until the dough forms a ball. Shape into disc and wrap in plastic. Chill for about 1 hour.
- Preheat oven to 425 degrees F.
- Shape into 6 balls, roll into circles and line individual 4 1/2-inch tart molds. Place on baking sheet and prick with fork. Bake until crisp, about 10 minutes. Let cool on wire rack.
- Oyster Filling: In a saute pan, sweat leeks and herbs in butter until leeks are soft. Add sherry and let reduce until almost dry. Add cream and paprika. Just before serving, add oysters and liquor, and cook until oysters just begin to curl.
- When the oysters have cooked, pour the mixture into the tart shells and serve immediately.
OYSTER TARTLETS
Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007.
Provided by Manami
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F
- In a small saucepan, melt the butter over moderately high heat.
- Stir in the flour, then whisk in the milk & cream cheese, until smooth.
- Bring to a simmer, whisking.
- Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes.
- Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice.
- Stir in the horseradish and season with salt and pepper.
- Press a piece of plastic wrap onto the sauce.
- In a small bowl, combine the panko and cheese and stir in the olive oil.
- Arrange the phyllo shells on a rimmed baking sheet.
- Place an oyster in each shell.
- Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top.
- Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top.
- Serve right away.
Nutrition Facts : Calories 196.2, Fat 10.5, SaturatedFat 4.5, Cholesterol 67, Sodium 247.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 12.8
WILD MUSHROOM TARTLETS
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 5 dozen - Serves 30 (2 per pe
Number Of Ingredients 10
Steps:
- In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.
- Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.
LOBSTER TARTLETS
I love lobster, so I created this lobster tart recipe. They are the perfect appetizer for a cocktail party or family dinner. Top with chives or green onions for color. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 25 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Spoon into tart shells. Place on an ungreased baking sheet. Bake until shells are lightly browned and filling is heated through, 12-15 minutes. If desired, sprinkle with paprika before serving.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 78mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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