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California Avocado Guacamole Tarts

California Avocado Guacamole Tarts
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ingredients

Serving Size: 8

As needed California Avocado Guacamole
3 ripe Fresh California Avocados, halved, seeded, peeled and quartered
1/4 cup chopped fresh cilantro
1/2 medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced
2 Tbsp. freshly squeezed lime juice
1 tsp. salt
As needed Freshly ground black pepper, to taste
As needed California Avocado Guacamole Tarts
32 cherry or grape tomatoes
1/4 cup extra virgin olive oil
1 tsp. dried oregano
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
4 (12-inch) flour tortillas
1/4 cup extra virgin olive oil
2 Tbsp. freshly squeezed lime juice
1 tsp. achiote paste
1 tsp. paprika
1/2 tsp. ancho chile powder (optional)
1 pinch cayenne pepper, to taste
1 tsp. salt
1 cup shredded green cabbage
1/4 cup sour cream
1 lemon, juiced
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
1 cup California Avocado Guacamole (see make-ahead recipe above)
8 strips bacon, fried until very crispy and crumbled into bits
1/4 cup crumbled cotija cheese

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. 
  2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary. Serve immediately.

California Avocado Guacamole Tarts Instructions

  1. Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
  2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature. 
  3. Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles. 
  4. In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture. 
  5. To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold.
  6. Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.
  7. In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.
  8. To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Susan Feniger and Mary Sue Milliken.

Nutrition information per serving

Calories 490; Total Fat 30 g (Sat 5 g, Trans 0 g, Poly 3.5 g, Mono 19 g); Cholesterol 0 mg; Sodium 740 mg; Potassium 930 mg; Total Carbohydrates 49 g; Dietary Fiber 11 g; Total Sugars 8 g; Protein 8 g; Vitamin A 1008 IU; Vitamin C 85 mg; Calcium 163 mg; Iron 3 mg; Vitamin D 0 IU; Folate 134 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Total Fat 46%; Vitamin A 20%; Vitamin C 140%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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