Savory Seafood Phyllo Tarts Recipes

SAVORY SEAFOOD PHYLLO TARTS

Steps:

• Preheat oven to 350°F Spray or grease a muffin pan.
• For Filling:.
• Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
• For Dough:.
• Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
• Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
• Butter, stack, and cut remaining 6 pieces of dough.
• Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

MINI CRAB TARTS

Steps:

• Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

FETA-AND-HERB PHYLLO TART

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
• Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
• Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
• Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
• Meanwhile, mix feta, pecorino and herbs until blended and set aside.
• In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
• Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

SHRIMP PHYLLO TARTS

Steps:

• Preheat oven to 350 degrees.
• In large bowl cream mayonnaise and cream cheese until smooth.
• Add remaining ingredients except shrimp.
• When well mixed add shrimp and mix together.
• Drop by scant tablespoonfuls into phyllo shells.
• Bake for 10 minutes or until heated through.