Cornmeal tartlet shells filled with luscious, buttery, cheesy, shrimp! I actually love to use this cornmeal crust for many full-size tarts as well.  It works for both savory and sweet fillings!

Food+Styling by Carrie Purcell | Photography by Andrew Purcell

Makes 24

1. In the bowl of a food processor, combine flour, cornmeal, and salt, and pulse to combine.
2. Add cold butter and pulse a few times until the mixture resembles a coarse meal.
3. Slowly add ice water and pulse just until a ball of dough forms.
4. Flatten to a 1⁄2-inch disc, wrap in plastic, and refrigerate for 30 minutes or overnight.
5. Preheat oven to 400°F.
6. Roll dough to 1⁄16-inch thick between two pieces of parchment.
7. Cut out 2-inch circles with round cookie cutters and carefully press into fluted tart molds.
8. Gather and roll out scraps until all dough is used, refrigerating for 10 minutes if dough becomes too soft to work with.
9. Pierce the bottom a few times with a fork and refrigerate for 20 minutes.
10. Bake 15 to 18 minutes or until crust is light golden brown.
11. Cool 10 minutes in shell and then remove to cool completely on wire rack.
12. Heat remaining butter and olive oil in a large sauté pan over medium high heat.
13. Add rock shrimp and cook 5 minutes or until they begin to turn pink.
14. Add green onion and sauté 2 minutes more.
15. Remove from heat and stir in cheese and pepper until melted and thickened.
16. Spoon a few shrimp and sauce into each tart shell and garnish with red pepper flakes if desired. Serve warm.