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Mon, Jun 29 2015 post by Yvonne From triedandtasty

Seafood Tarts

It's finally summer and I couldn't be more excited! The warm weather screams so many fun things to me! Outdoor activities, friends and family get togethers, vacations, entertaining and ...

These Seafood Tarts are sure to be a hit this summer.

It's finally summer and I couldn't be more excited! The warm weather screams so many fun things to me! Outdoor activities, friends and family get togethers, vacations, entertaining and more! I'm a party person and love getting together for BBQ's, potlucks, church functions, or any other reason people get together. Part of why I love it so much is I love planning a menu. Whether it be just appetizers, the full spread, or just desserts - I love food and I love making food for others.  When I saw this recipe for Rhodes Seafood Tart it reminded me of my Mini Shrimp & Artichoke Appetizer Cups, so I knew immediately I would like it. Sadly, the hubs isn't a fan of seafood... so I have to find ways to incorporate my love for it somehow. If I can make it for a party I'm golden - because then I won't be tempted to eat it all myself! The great thing about these Seafood Tarts is that there are only THREE ingredients. Super easy! I just picked up the seafood salad at my local grocery store in the meat department (where you can buy meats by the lb). Take a look at just how easy this is to put together. So simple & super tasty!  These Seafood Tarts are sure to be a hit this summer.

Round up your ingredients: Rhodes dinner rolls, thawed (I used the Multi-Grain, but feel free to use whatever is your favorite), deli seafood salad, & fresh dill These Seafood Tarts are sure to be a hit this summer.

Have you tried these Rhodes Multi-Grain rolls? The've go sunflower seeds, flax seeds, & millet. Made with whole grains & delicious! I highly recommend you give them a try! Spray counter lightly with non-stick cooking spray (or use a silicone mat, which is what I prefer). Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. I didn't have a 5-inch flower, so I used what I had.. and made mini tartlets!  These Seafood Tarts are sure to be a hit this summer.

Carefully place each flower into a sprayed muffin cup (depending on the size of your flower will determine if you need to use a regular sized muffin pan or a mini muffin pan). Press the petals against the sides of the cups. Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. These Seafood Tarts are sure to be a hit this summer.

Remove flowers from muffin tin, press center if any bubbled have formed. Place on cooling rack. These Seafood Tarts are sure to be a hit this summer.

When cool, fill each one with seafood salad - then marvel at how adorable they are and try not to eat them all before your guest arrive! These Seafood Tarts are sure to be a hit this summer.

Garnish with a small sprig of fresh dill. Just like that you are ready to party!

Posted in Yvonne, Appetizers
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Seafood Tarts

Servings: 6 (2 each) | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 7 min

This seafood filled tart is perfect for a summer brunch!

Seafood Tarts
5.0 / 5  (2 votes, 0 reviews )

Ingredients

6 Rhodes Dinner rolls, thawed to room temperature
1 1/2 cups deli seafood salad
fresh dill

Instructions

Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.

Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.

When cool, fill each one with 1-2 tablespoons seafood salad and garnish with a small sprig of fresh dill.

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