Best 5 Oyster Tartlets Recipes

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Indulge in a delightful culinary journey with our exquisite Oyster Tartlets, a harmonious blend of briny oysters, creamy sauce, and flaky pastry. These elegant appetizers, perfect for special occasions or sophisticated gatherings, offer a symphony of flavors and textures that will tantalize your taste buds. Discover the art of crafting these delectable tartlets with our comprehensive guide, featuring three distinct recipes tailored to your preferences. Embark on a culinary adventure as you explore the classic Oyster Rockefeller Tartlets, brimming with rich, buttery spinach and Pernod; the sophisticated Oyster and Leek Tartlets, infused with the subtle sweetness of leeks and white wine; and the innovative Smoked Salmon and Oyster Tartlets, where the smokiness of salmon harmonizes beautifully with the briny oysters. Prepare to impress your guests with these culinary masterpieces, each bite a testament to your culinary prowess.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER TARTLETS



Lobster Tartlets image

I love lobster, so I created this lobster tart recipe. They are the perfect appetizer for a cocktail party or family dinner. Top with chives or green onions for color. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 25 servings.

Number Of Ingredients 9

1/2 cup shredded white cheddar cheese
1/2 cup shredded provolone cheese
1/2 cup cooked lobster meat or 1 can (6-1/2 ounces) flaked canned lobster meat, drained
1/3 cup finely chopped sweet red pepper
2 tablespoons finely chopped green onion (white portion only)
2 tablespoons mayonnaise
Dash seafood seasoning
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Spoon into tart shells. Place on an ungreased baking sheet. Bake until shells are lightly browned and filling is heated through, 12-15 minutes. If desired, sprinkle with paprika before serving.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 78mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

INDIVIDUAL OYSTER TARTS



Individual Oyster Tarts image

Provided by Food Network

Categories     appetizer

Time 1h13m

Yield 6 servings

Number Of Ingredients 12

3/4 cup all-purpose flour
1 1/2 teaspoons cornmeal
1/4 cup cold unsalted butter, cut in cubes
3 tablespoons ice water
1 bunch leeks, cleaned and chop white part only into small dice to yield about 2 cups
2 teaspoons fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon unsalted butter
1/2 cup dry sherry
1 1/2 cups heavy cream
1/4 teaspoon paprika
2 dozen oysters, shucked, reserved in oyster liquor

Steps:

  • Cornmeal Crust: Combine flour, cornmeal, and butter in food processor and add water in a fine stream, processing constantly until the dough forms a ball. Shape into disc and wrap in plastic. Chill for about 1 hour.
  • Preheat oven to 425 degrees F.
  • Shape into 6 balls, roll into circles and line individual 4 1/2-inch tart molds. Place on baking sheet and prick with fork. Bake until crisp, about 10 minutes. Let cool on wire rack.
  • Oyster Filling: In a saute pan, sweat leeks and herbs in butter until leeks are soft. Add sherry and let reduce until almost dry. Add cream and paprika. Just before serving, add oysters and liquor, and cook until oysters just begin to curl.
  • When the oysters have cooked, pour the mixture into the tart shells and serve immediately.

OYSTER TARTLETS



Oyster Tartlets image

Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007.

Provided by Manami

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 cup cream cheese, softened (room temperature)
1/2 cup milk
1 tablespoon minced onion
1/4 teaspoon garlic powder
1 bay leaf
1 1/2 teaspoons prepared horseradish
salt & freshly ground black pepper
2 tablespoons lemon juice (not the bottled kind)
3/4 cup panko breadcrumbs (Japanese bread crumbs)
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons extra virgin olive oil
24 prebaked spinach miniature phyllo cups
24 small shucked oysters or 24 small smoked oysters

Steps:

  • Preheat the oven to 400°F
  • In a small saucepan, melt the butter over moderately high heat.
  • Stir in the flour, then whisk in the milk & cream cheese, until smooth.
  • Bring to a simmer, whisking.
  • Stir in the onion, garlic powder and bay leaf and simmer over low heat, whisking, until no floury taste remains, 10 minutes.
  • Pass through a coarse strainer set over a small bowl; discard the bay leaf, and add lemon juice.
  • Stir in the horseradish and season with salt and pepper.
  • Press a piece of plastic wrap onto the sauce.
  • In a small bowl, combine the panko and cheese and stir in the olive oil.
  • Arrange the phyllo shells on a rimmed baking sheet.
  • Place an oyster in each shell.
  • Spoon about 1 teaspoon of the horseradish sauce into each shell, and sprinkle the panko mixture on top.
  • Bake in the upper third of the oven for about 10 minutes, until hot throughout and crisp on top.
  • Serve right away.

Nutrition Facts : Calories 196.2, Fat 10.5, SaturatedFat 4.5, Cholesterol 67, Sodium 247.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 12.8

WILD MUSHROOM TART



Wild Mushroom Tart image

This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.

Provided by David Tanis

Categories     pies and tarts, vegetables, appetizer

Time 1h30m

Yield 4 generous or 6 restrained portions

Number Of Ingredients 14

2 cups/255 grams all-purpose flour, plus more for rolling
Pinch of fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut in 1/4-inch cubes
1/2 cup/120 milliliters ice water
2 tablespoons extra-virgin olive oil, plus a little more as needed
1 onion, any kind, sliced into 1/4-inch half-moons (about 1 1/2 cups)
Kosher salt and black pepper
10 ounces/300 grams wild mushrooms, such as chanterelle, or cultivated shiitake, oyster or king trumpet mushrooms, sliced (about 4 cups)
2 garlic cloves, minced
2 teaspoons chopped thyme
Pinch of red-pepper flakes (optional)
1/2 cup/120 milliliters crème fraîche
3 tablespoons grated Parmesan
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
  • You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
  • Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
  • Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
  • In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
  • Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
  • Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.

LUCY BUFFETT'S OYSTER DRESSING



Lucy Buffett's Oyster Dressing image

Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu's restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. "Usually, it's all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan," she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don't have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
1/2 large white onion, finely chopped
2 celery ribs, finely chopped
1/2 large green bell pepper, finely chopped
1/2 cup chicken broth, plus more as needed
2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
1/4 cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Crystal
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 1/2 teaspoons truffle salt or sea salt
1/2 teaspoon ground white pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  • Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
  • Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
  • In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
  • Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 381 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

  • For a crispy tart shell, pre-bake the shells for 5-10 minutes before filling them.
  • To prevent the filling from curdling, temper the eggs by slowly whisking them into the hot milk mixture.
  • If you don't have heavy cream, you can substitute milk or half and half.
  • For a more flavorful filling, use a variety of cheeses, such as Gruyère, cheddar, or Parmesan.
  • To add a touch of smokiness, use smoked paprika or bacon in the filling.
  • Garnish the tartlets with fresh herbs, such as chives, parsley, or dill.

Conclusion:

Oyster tartlets are an elegant and delicious appetizer that is perfect for any occasion. They are easy to make and can be customized to your own taste. Whether you prefer a classic filling or something more adventurous, these tartlets are sure to impress your guests.

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