Crawfish Puff Pastry Tarts


These puff pastry tarts are an elegant appetizer that takes just minutes to throw together.

Crawfish Puff Pastry Tarts
Makes 6 Servings
  • 2 tablespoons salted butter
  • 1 tablespoon all-purpose flour
  • 6 ounces cooked crawfish tails, rinsed and drained
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon chopped fresh thyme
  • ¼ cup chopped jarred roasted red peppers
  • 2 tablespoons chopped green onion
  • ½ (17.3-ounce) package frozen puff pastry* (1 sheet), thawed
  • 6 tablespoons garlic and herbs cheese
  • Flaked sea salt
  • Garnish: fresh oregano leaves, fresh thyme leaves
  1. Line a large baking sheet with parchment paper.
  2. In a medium skillet, melt butter over medium heat. Whisk in flour; cook, stirring constantly, until amber in color, about 1 minute. Add crawfish, chopped oregano, and chopped thyme. Cook for 30 seconds. Remove from heat. Stir in red peppers and green onion. Set aside.
  3. Preheat oven to 400°.
  4. Cut pastry into 6 even rectangles (about 4¾×3 inches each). Using a knife, make shallow indentations on pastry, creating a ½-inch border along edges. (Do not cut all the way through the pastry.) Spread 1 tablespoon cheese on each pastry within borders. Divide crawfish mixture evenly over cheese.
  5. Bake until pastry is golden brown, 15 to 20 minutes. Sprinkle with salt. Garnish with oregano leaves and thyme leaves, if desired.
*We used Pepperidge Farm Puff Pastry Sheets.



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