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Seafood cheese tart blends juicy ocean fare with smooth dairy in a crisp, buttery shell for a luxurious yet homey treat. This hearty tart tucks plump shrimp into a rich blend of tangy herb cream cheese and bold cheddar, all perked up with seaside spices that boost the natural sweetness of the seafood.
I whipped up this tart when I needed to use up some shrimp from our backyard boil. My friends weren't sure about mixing seafood with cheese at first, but they were all asking me how to make it by the time dinner was done!
What You'll Need
- Pre-made deep-dish pie shell: A convenient, crispy base for your filling.
- Onion-and-chive cream cheese: Gives a smooth consistency with subtle onion hints.
- Grated cheddar: Adds bold, zesty flavor depth.
- Ready-to-use shrimp: Delivers soft, naturally sweet seafood taste.
- Scallions: Offers bright pops of color and gentle flavor.
- Old Bay blend: Brings classic shoreline seasonings to the mix.
- Milk and eggs: Forms a smooth, rich base that holds everything together.
How To Make It
- Warm Up Your Kitchen:
- Turn oven to 375°F (190°C). Set your frozen crust on a cookie sheet.
- Get Cheese Ready:
- Let cream cheese sit out until it's soft enough to mix easily.
- Mix Your Cheeses:
- Stir together the herb cream cheese and grated cheddar until they're fully combined.
- Sort Out Your Shrimp:
- Make sure they're thawed, dried off, and cut into smaller chunks if they're large.
- Mix Main Stuff:
- Carefully mix your shrimp and chopped scallions into your cheese blend.
- Whip Up Wet Mix:
- Beat eggs, milk, Old Bay, garlic powder, salt, and pepper in a bowl.
- Put It All Together:
- Spread your shrimp mixture flat in the crust, then pour your egg mix over everything.
- Cook Till Done:
- Let it bake for 35-40 minutes until it's brown on top and firm in the middle.
- Let It Sit:
- Wait about 10 minutes before you cut into it.
- Add Final Touches:
- Sprinkle fresh scallions on top and serve while still warm.
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My first try at this tart was ruined by a mushy bottom crust because my shrimp was too wet. Now I always dry my shrimp really well, and I get that perfect crunchy crust every time!
What To Serve With It
Try it alongside a tangy orange and grapefruit salad with light dressing to balance out the rich filling.
Match it with a cup of sweet pepper soup for a full, cozy meal that'll warm you up.
Put out different spicy sauces so everyone can make theirs as mild or fiery as they want.
Different Ways To Make It
Greek Inspired: Switch to feta cheese, throw in some fresh spinach leaves and cut grape tomatoes.
Mixed Seafood Version: Swap half the shrimp for chunks of crab or tiny scallops, add some fresh dill sprigs.
Southern Style: Mix in sliced andouille, diced sweet peppers, and use Cajun spice mix instead of Old Bay.
Plan Ahead Ideas
Keep it in the fridge wrapped tight for up to three days—it actually tastes better the next day!
Cut it into slices and freeze them for quick meals later; warm them in the oven to keep them crisp.
Don't use the microwave for leftovers as it'll make your crust all soggy—the oven works much better.
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This tasty shrimp cheese tart hits that sweet spot between fancy and comforting food. It works great for morning meals, midday bites, or light suppers, and it always gets folks talking about how good seafood and cheese can be together.
Frequently Asked Questions
- → Could I swap the frozen crust for one I make at home?
- Of course! Use your own crust recipe, and prebake it for about 10 minutes so it doesn't turn soggy while baking with the filling.
- → What size shrimp should I pick for this?
- Medium shrimp (41-50 per pound) work perfectly since they spread evenly throughout. If using larger shrimp, chop them into smaller pieces.
- → How far ahead can I make this pie?
- You can make it a day before! Let it cool, cover it, and store it in the fridge. Either serve at room temperature or reheat in the oven at 325°F for 15-20 minutes.
- → What if I can't find chive-flavored cream cheese?
- Plain cream cheese works! Just add 2 tablespoons of freshly chopped chives and about 1 tablespoon of minced onion or a pinch of onion powder.
- → What are some good sides to serve with this?
- Fresh salads with vinaigrette, roasted veggies like asparagus, or even fruit work great. For brunch, try pairing with breakfast potatoes and mimosas!