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Serves
4 as an appetizer or 2 for a meal
Author Notes
This is based on a stacked shrimp appetizer I had many years ago. It can be made year round and it's easy. —erkitty
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Ingredients
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1
pre-made pie crust (the kind that comes chilled/rolled) or home made
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2 teaspoons
minced sundried tomato (the kind packed in oil works well)
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1
fresh jalapeno that has been minced and seeded
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3
thinly sliced scallions
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4
pieces of cooked bacon that have been crumbled
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6
medium sized shrimp that have been grilled and cut into thirds (grill on grill pan if you don't have an outside grill)
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3/4 cup
shredded cheddar cheese
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1/2 cup
sour cream
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3/4 teaspoon
ground cumin
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1 dash
your favorite hot sauce
Directions
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preheat oven to 400 deg.
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Spray a non-stick baking sheet with a light coat of canola oil
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Place pie crust in center of baking sheet and spread the shredded cheese to an even layer --leave a 1 1/4 inch border so you can roll the edge later.
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Sprinkle the jalapeno and tomato over cheese.
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Sprinkle crumbled bacon on top.
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Fold up the enges of crust one section at a time. Each section folds over and presses into the next to form a rustic rounded and pleated edge.
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Bake the tart at 400 deg. for 12 to 15 minutes (every oven is different). The endges should look golden brown.
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Mix the sour cream, cumin and hot sauce together and place in a squeeze bottle if you have one.
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Slide the tart off the baking sheet onto a cutting board. Add the shrimp.
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Drizzle or squeeze the sour cream mixture heavily onto the tart in a wagon wheel or star pattern. Sprinkle scallions on top.
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Cut the tart with a pizza wheel and serve!
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