Hi, I’m Lina. As a busy mom, I love recipes that look impressive but don’t keep me in the kitchen for hours. This Shrimp and Avocado Tart with Herb Oil is one of my favorite easy-yet-elegant dishes, buttery puff pastry topped with creamy avocado, tender shrimp, and a drizzle of bright green herb oil. It’s light, fresh, and perfect for brunch, lunch, or entertaining.
If you love recipes that blend comfort with a touch of elegance, try my Air Fryer Salmon Bites or Cheesy Broccoli Chicken Baked Potatoes. Both are cozy, easy, and just a little special, like this tart.
Why You’ll Love This Recipe
- Elegant but simple: Looks gourmet, but comes together in 30 minutes.
- Fresh and flavorful: Creamy avocado meets juicy shrimp and herby oil.
- Perfect for entertaining: Beautiful on brunch tables or dinner spreads.
- Balanced texture: Buttery crisp crust + creamy topping + tender shrimp.
- Make-ahead friendly: Bake the tart shell early; assemble when ready.
- Versatile: Works as an appetizer, light lunch, or side dish.
- Customizable: Add tomatoes, herbs, or a citrus twist for variety.
Ingredients Breakdown
Puff pastry: The golden, flaky base that holds everything together. Bake until crisp and airy before topping.
Shrimp: Medium or large shrimp, deveined and tail-off. Sautéed or grilled, either works!
Avocado: Ripe but firm, mashed or sliced for a smooth, buttery layer.
Lemon juice: Keeps the avocado fresh and adds bright flavor.
Garlic & chili flakes: Add a little kick and aroma to the shrimp.
Herb oil: A mix of olive oil, parsley, cilantro, and basil blended into a fragrant green drizzle.
Cream cheese or ricotta (optional): Adds creaminess under the avocado for extra richness.
Salt & pepper: Essential for balancing all the fresh flavors.
Step-by-Step Cooking Guide
- Preheat the oven:
Set to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the puff pastry base:
Roll out puff pastry slightly and score a 1-inch border around the edges. Prick the center with a fork to prevent puffing. - Bake the crust:
Brush edges with egg wash and bake for 15–18 minutes until golden and crisp. Let cool completely. - Cook the shrimp:
Heat olive oil in a skillet over medium heat. Add shrimp, minced garlic, chili flakes, salt, and pepper. Cook 2–3 minutes per side until pink and tender. Set aside to cool slightly. - Make the herb oil:
In a blender, combine fresh parsley, cilantro, basil, lemon juice, and olive oil. Blend until smooth and vibrant green. - Prepare the avocado base:
Mash or slice avocados, mixing with lemon juice and a pinch of salt to prevent browning. - Assemble the tart:
Spread the avocado (and cream cheese if using) over the cooled pastry. Arrange shrimp on top, drizzle with herb oil, and finish with black pepper and a sprinkle of fresh herbs. - Serve:
Slice into squares or rectangles and serve immediately, warm or room temp.
Tips, Variations & Add-Ons
- Add crunch: Sprinkle toasted pine nuts or almonds on top.
- Make it spicy: Add a few drops of hot sauce or diced jalapeño.
- Go citrusy: Use lime zest or a squeeze of lemon for extra brightness.
- Add veggies: Roasted cherry tomatoes or arugula complement beautifully.
- Try different herbs: Mint or dill in the herb oil gives a fresh twist.
- Make it mini: Cut pastry into smaller squares for party appetizers.
Serving Suggestions
This Shrimp and Avocado Tart pairs perfectly with other SoolFood favorites that balance cozy comfort with fresh flavor:
- Air Fryer Tilapia Recipe for an easy seafood main.
- Sweet Potato in Air Fryer: Better Way for a colorful side.
- Log Lemon Meringue Tart for dessert, light, sweet, and citrusy.
Serve this tart for brunch, summer gatherings, or weeknight dinners, it’s as beautiful as it is delicious.
Storage & Reheating
Store leftovers in the refrigerator for up to 2 days.
For best texture, store shrimp and pastry separately. Reheat pastry in the oven at 350°F (175°C) for 5 minutes to re-crisp, then top with avocado and shrimp before serving.
Helpful FAQs
Can I make the herb oil ahead of time?
Yes! Store it in the fridge for up to 3 days, just bring to room temperature before using.
Can I use pre-cooked shrimp?
Yes, just warm them slightly in a pan with garlic and oil for flavor.
Can I make it dairy-free?
Absolutely, skip the cream cheese layer and stick with avocado for a creamy base.
Can I serve this cold?
Yes! It’s delicious chilled, perfect for summer gatherings.
Shrimp and Avocado Tart with Herb Oil
- Total Time: 30 minutes
- Yield: 4 servings
Description
Flaky puff pastry topped with creamy avocado, tender shrimp, and fresh herb oil, elegant, easy, and full of flavor.
Ingredients
1 sheet puff pastry, thawed
12 large shrimp, peeled and deveined
2 ripe avocados
2 tbsp olive oil (plus more for cooking)
1 clove garlic, minced
1/4 tsp chili flakes
1 tbsp lemon juice
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup fresh basil
Salt and pepper to taste
1 egg, beaten (for crust)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll puff pastry slightly, score 1-inch border, and prick center with a fork.
3. Brush edges with egg wash and bake 15–18 minutes until golden. Let cool.
4. Cook shrimp with olive oil, garlic, chili flakes, salt, and pepper 2–3 minutes per side.
5. Blend parsley, cilantro, basil, lemon juice, and olive oil to make herb oil.
6. Mash avocados with lemon juice, salt, and pepper.
7. Spread avocado on cooled crust, top with shrimp, and drizzle with herb oil before serving.
Notes
Use lime instead of lemon for a citrus twist.
Add sliced cherry tomatoes for color.
Serve warm or chilled, both are delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Modern American
Conclusion
This Shrimp and Avocado Tart with Herb Oil is where fresh meets cozy, buttery pastry, creamy avocado, tender shrimp, and bright herb oil all come together in perfect harmony. It’s the kind of recipe that looks restaurant-worthy but takes less than 30 minutes to make. Whether you’re serving it for brunch, a dinner party, or an easy weekend meal, it’s a showstopper that feels as good as it tastes.