Local Seafood Tarts with Squeak-ies Cheese Curds
These pastries could serve as a perfect appetizer or the main event. No matter what way you slice it, they're a true taste of PEI!
Ingredients
24 x 2” tart shells
1 bag Squeakies Cheese Curds, crumbled
1 x 1.25 lb lobster, cooked
1 lb cooked mussels, or any seafood of your choice.
1/4 Cup finely chopped onion
1/8 Cup finely chopped peppers
2 oz heavy cream
Salt and Pepper
Fresh Dill to garnish
Lobster is a staple of Prince Edward Island summers. It's no surprise that we had to work it into a delectable dish with Squeakies Cheese Curds!
*Italicized comments represent Chef's Notes from the recipe curator, Chef Lincoln Key
Instructions
Preheat over to 325 degrees.
Cook tart shells until they are golden brown (Approximately 10-12 minutes)
In a mixing bowl, combine eggs, cream, peppers and onions, crumbled cheese curds, and a pinch of chopped dill.
Season with salt and pepper.
Whisk thoroughly!
This will help to create a fluffy filling, instead of the eggs being too firm and dense.
Once the tart shells have cooled, evenly disperse seafood inside of them. Save some of the lobster to garnish at the end.
Add the egg mixture to the tarts.
Don’t overfill! The egg mixture will puff up a bit when as it cooks.
Cook in oven for approximately 10-12 minutes, or until the egg is firm.
Garnish with the remaining lobster and chopped dill.
I also crumbled a bit of the remaining cheese curds on top to get some extra cheesiness!
Created in partnership with Dairy Farmers of Prince Edward Island
