Southwestern Seafood Tart
This savory Southwestern Seafood Tart with Black Bean Salad is amazingly easy to make and is the perfect patio lunch or dinner for the summer or anytime of the year.
Servings: 6 servings
Calories: 618kcal
Ingredients
Cream Cheese Cornmeal Crust
- 1 ¼ cups all-purpose flour (175 grams or 6 ⅛ ounces)
- ¼ cup cornmeal (40 grams or scant 1 1 /2 ounces)
- ¾ teaspoon salt
- ½ cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces, 1 stick)
- 2 ounces cream cheese, cut into several pieces* (60 grams or 2 ounces)
Southwestern Seafood Filling
- ½ pound surimi or imitation crab (225 grams)
- 4 ounces pepper jack cheese, grated (114 grams)
- 5 ounces cream cheese, room temperature (140 grams)
- 4 ounces 1 can chopped green chiles (114 grams)
- ⅓ cup medium hot thick salsa, I use Paul Newman’s
- 2 teaspoons chopped jarred jalapeno slices with juice
- 1 cornmeal shell above or pie crust, fully baked
Instructions
Cream Cheese Cornmeal Crust
- Processor Method
- Combine the flour, cornmeal and salt in the bowl of of a food processor. Pulse several times to mix.
- Add the cold butter and process until indistinguishable.
- Add the cream cheese and process until a ball forms.
- Mixer Method
- The butter should be softened for this method.
- Combine the flour, cornmeal, and salt. Whisk to combine.
- Add the butter and cream cheese and mix until a ball forms.
Pressing In the Crust
- Lightly spray a 9x¾” tart pan with a removable bottom. Set aside.
- Save a small piece of dough to patch the crust if needed.
- Divide the dough in half (195 grams for each piece). Divide one half in half again (97 grams each piece). The little piece of dough is saved for patching.
- Roll one of the two smaller pieces into a rope 15” long. Press around the sides of the pan. Repeat with the second smaller piece of dough. The edges will overlap. Press the edges firmly together so no seam shows.
- Press the remainder of the dough evenly on the bottom and sealing the bottom to the edges very well. If the dough is too soft to work, chill until easier to press in. This will most likely occur if made in the mixer. After pressing in, chill for 15 to 20 minutes until firm.
- Preheat the oven to 325°F.
- Spray a piece of foil with non-stick baking release. Place in the shell, sprayed side down.
- Fill to the top with beans or pie weights.
- Bake for 20 minutes with the beans. Remove the beans and bake 15 to 20 minutes longer until golden and completely baked.
- If there are cracks in the shell, and there very well might be,
- break off a small piece of dough from that reserved. Roll it under your hand into a very small rope.
- Place it over the crack, and with the tip of a small spatula or your finger, press it into the crackand smooth it out.
- Cool the shell.
Southwestern Seafood Tart Filling
- Preheat oven to 325°F.
- Pulse the surimi or imitation crab briefly in a processor until finely chopped. DO NOT PUREE.
- Place the pepper cheese and cream cheese in a mixer bowl.
- Mix until well combined and there are no lumps of cream cheese.
- Add the remaining ingredients except the imitation crab.
- Mix well.
- Blend in the surimi or imitation crab.
- Pour into the baked shell and smooth top.
- Bake for 20 to 25 minutes until firm.
- Serve warm, room temperature or cold. Store, covered, in the refrigerator
Notes
This Southwestern Seafood Tart may be made ahead in its entirety, cooled, wrapped well and frozen. Thaw in the refrigerator. Heat in a 350°F oven for about 20 to 30 minutes if refrigerator cold. Less time if room temperature.
Nutrition
Calories: 618kcal | Carbohydrates: 49g | Protein: 14g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1037mg | Potassium: 202mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 3mg