Spanish Seafood Tarta
A Thai-inspired seafood tarta with a crunchy crust, featuring fresh seafood and a deliciously spicy kick.
Ingredients
- ●1 1/2 cups Crunchy crust mix
- ●1 pound Seafood blend (shrimp, scallops, mussels)
- ●1/2 cup Spanish chorizo
- ●1/4 cup Fresh cilantro
- ●2 tablespoons Thai red curry paste
- ●to taste Salt
- ●2 tablespoons Fresh lime juice
- ●1/4 cup Olive oil
- ●1/4 cup Crushed peanutsoptional
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a food processor, combine crunchy crust mix, salt, and olive oil. Pulse until the mixture resembles coarse crumbs.
- 3
Press the crust mixture into the bottom and up the sides of a 9-inch (23 cm) tart pan.
- 4
Bake the crust for 12-15 minutes, or until lightly browned.
- 5
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seafood blend and cook until pink and cooked through.
- 6
Add the Spanish chorizo to the skillet and cook for an additional 2-3 minutes.
- 7
Stir in the Thai red curry paste and cook for 1 minute.
- 8
In a separate bowl, whisk together fresh lime juice and 1 tablespoon of water.
- 9
Pour the lime juice mixture over the seafood mixture and stir to combine.
- 10
Spoon the seafood mixture into the baked tart crust.
- 11
Top the tart with crushed peanuts, if using.
- 12
Bake for an additional 10-12 minutes, or until the filling is heated through and the crust is golden brown.