Hot Shrimp Dip Tarts

Wine and dip lovers - this one’s for you! For day 3 of my Wine and Appy mini-series, I made these rich and flavour packed hot shrimp dip tarts. These little cuties are kinda like if mini-quiche and hot shrimp dip had a baby. They’re somehow both rich and fresh and are the perfect little spring appy!

The Pairing

Pair this with a Grechetto from Umbria, which you’ll love if you’re a fan of Pinot Gris or Albarino! This is a dry and refreshing Italian white wine style that smells like freshly cut melons and peaches, lemon drops, wildflowers, and a salty sea breeze. It’s basically Spring in a bottle and just begs for a seafood pairing like this one! Those fruit flavours will also contrast the herbal earthyness from the goat cheese and fresh mint, and it has the acidity we want to wash away that richness between bites. I paired these with the Le Ripaie Grechetto Umbria IGT. SUCH a rare find! It’s inexpensive but full of flavour and complexity. This one is available in my storefront for my local Calgarians! If you’re not in Calgary, this style of wine can be hard to find so I linked a couple of alternative pairings below. Enjoy!

Wine Recommendations

• My number one recommendation: Le Ripaie Grechetto Umbria IGT (YYC Link)

• Alternatives (US Links)

  • Albarino: Granbazán Etiqueta Verde Albariño 2022

  • Sauvignon Blanc: Whitehaven Sauvignon Blanc

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Hot Shrimp Dip Tarts

Yield: 12

Author: Stephanie Cameron

These little tarts are kinda like if mini-quiche and hot shrimp dip had a baby. The 'dip' or filling is made from a base of goat cheese, ricotta, and cream cheese. Lemon, mint, and garlic are added in for flavour and juicy chunks of shrimp are added in for texture. All of this deliciousness is packed into mini flaky tart shells for an appy that you and your guests will love!

Ingredients

• 12 Mini tart shells (I suggest ones that are like mini pies, like these from Tenderflake)
• 1 cup ricotta cheese
• 1/2 cup goat cheese
• 1/2 cup cream cheese
• 3 cloves garlic
• 1/4 cup fresh mint
• 2 tbsp olive oil
• 1/4 tsp sea salt (adjust to taste)
• Juice from a medium lemon (~2-3 tbsp)
• 2 tbsp lemon zest
• 2 cups cooked shrimp, chopped
• 3/4 cup grated Parmesan Cheese
• 1 egg
• 1 tsp water
• Garnish: Chopped fresh mint

Instructions

1. Preheat oven to 400 degrees.
2. Take tart shells out of freezer and allow to defrost for 5-10 minutes. Once defrosted, place on a baking sheet and pre-bake for 10 minutes. Remove from oven after 10 minutes and allow to cool completely.
3. In a food processor, mix together ricotta cheese, goat cheese, cream cheese, garlic, fresh mint, lemon juice, lemon zest, olive oil, and salt. Blend until smooth. Taste and adjust ingredients as needed.
4. Transfer mixture to a medium mixing bowl. Add in chopped shrimp and mix to combine.
5. Spoon shrimp mixture evenly into the pre-baked tart shells and top with shredded Parmesan cheese.
6. Bake at 400 degrees for 5 minutes. Prepare your egg wash by beating together the egg and water in a small bowl.
7. Remove tarts from the oven and brush the tops with egg wash (getting the sides of the tart shell and the top of the tarts). Place back in the oven for another 5-10 minutes or until tops start to brown.
8. Remove from the oven and allow to cool for 10-15 minutes. If desired, remove from foil pans (you may need to use scissors to cut them off to avoid breaking the tart shell.
9. Top with chopped fresh mint and serve with a chilled glass of Grechetto wine!

Recommended Products

Le Ripaie Grechetto - YYC Link

Black+Decker Food Processor

Lemon Zester / Garlic Grater

Garlic Press Rocker - Stainless Steel Garlic Mincer Garlic Crusher

MIKIGEY Olive Oil Dispenser Bottle

Did you make this recipe?

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