Elote Puff Pastry Tarts
These quick and easy Puff Pastry Tarts make a delicious lunch or dinner. So simple and look super impressive! They can be served as appetizers too. They are filled with sweet summer corn and has flavorings of Elotes.
Why you should make them?
- creamy corn filling
- crunchy and crispy store-bought puff pastry
- great as an appetizer, side or main dish
- perfect for picnics, celebrations, gatherings
- few ingredients
HOW TO MAKE THIS EASY CORN PUFF PASTRY
It’s effortless to make this tart at home. I mostly use a store-bought butter puff pastry for this recipe, making it super easy. Just thaw the dough for few minutes and then you are ready to bake it.
Make the filling. The filling is literally one bowl filling. Roasted corn and scallions and then toss everything in mayo sour cream mix.
Top it off with some herbs like cilantro and more scallions, red chili powder.
This tart is best served as soon as possible. I prefer to not bake it until it’s about to be served though. They will be okay warmed up but not nearly as good as freshly baked.
You can always prep everything and keep it ready until you are ready to bake. Thaw cut the puff pastry and line it up and freeze it until you are ready to bake. Make the filling and leave it aside. When the oven is preheating, just take everything out – add the filling on puff pastry tarts and then bake them away.
Any leftover slices store well in the fridge for up to 2-3 days. Reheat it in a toaster oven or a pan on slow heat. If you try to microwave it, it does not stay crispy but might become soggy, oily soft.
I’m going to share with you one of my favorite quick lunches or easy appetizers. These are super easy and comes together in minutes. Puff pastry tarts are a time saver lunch options and I wanted to make something from corn as it is corn season. Elotes are our favorite new way to enjoy corn on cob. Elotes are the Mexican way of eating corn. The roasted corn is slathered with mayonnaise, sometimes even sour cream, chili powder and cotija cheese. So, it was easy to make this dish. Keep a stash of ready rolled puff pastry in your fridge or freezer and this treat is always ready to go. Such simple ingredients might even possibly be available at home.
Elote Puff Pastry Tarts
Ingredients
- 1 sheet (Pepperidge farm) puff pastry
- 2 cup roasted corn
- 1-2 roasted poblano pepper
- 2 tbsp mayonnaise
- 2 tbsp sour cream or crème fraiche
- 1 tsp cayenne pepper/ tajin mix
- ¼ tsp garam masala optional
- ½ tsp oregano
- Salt to taste
- ½ cup scallions white and green parts
- 1/3 cup cotija cheese
- 1 cup shredded cheese blend
- Handful of cilantro
Instructions
- Thaw puff pastry for an half an hour before making this tart.
- Pre heat the oven at 400 F. Gently unwrap the puff pastry. Divide puff pastry tart into 9 squares. Put a slight slit on the edges of the individual pieces, not all the way to the bottom. When it bakes, these slits become edges.
- In a mixing bowl, take mayonnaise, sour cream, half of the cotija cheese, spices like cayenne pepper, garam masala, oregano and salt to taste. Remember to go gentle on salt as Cotija cheese is also salty. Give it a mix using a whisk. Add roasted corn kernels, roasted chopped poblano pepper and scallions. Mix well.
- Taste it to make sure the seasoning is perfect.
- Fill the puff pastry squares, with the corn filling right in the middle. Add some shredded cheese and bake them for 15-20 minutes in the oven on top shelf until they are baked perfectly golden in color and crisped up.
- Once they are done, remove them on cooling rack. Sprinkle more cayenne pepper if you like, add some chopped cilantro and greens of scallions, some of that leftover cotija cheese and enjoy.
- Serve them for light lunch or dinner with a side salad. Or as appetizers for gatherings.
Notes
