This Crab and Tarragon Tart is a total showstopper that instantly elevates any occasion, yet it’s beautifully simple to prepare. Flaky puff pastry cradles a luxurious filling bursting with sweet lump crab, creamy Gruyère, and the aromatic lift of fresh tarragon. Every bite feels like a little celebration—lively, savory, and perfect for brunch, lunch, or a fancy dinner starter. If you’re after an easy-but-elegant centerpiece, this is that irresistible recipe you’ll return to again and again.
Ingredients You’ll Need
What makes this Crab and Tarragon Tart truly special is just how little fuss the ingredient list requires—every component shines and brings something essential to the table. From the melt-in-your-mouth crab to sharp cheese and that herby hint, it’s all about smart, flavorful choices.
- Puff pastry (1 sheet, thawed): Offers a shortcut to a golden, buttery crust without the fuss of making dough from scratch.
- Olive oil (1 tablespoon): Infuses the sautéed shallots and garlic with a light, fruity richness.
- Shallot (1 small, finely chopped): Adds a delicate sweetness that pairs beautifully with crab.
- Garlic (1 clove, minced): Just enough to add a subtle depth without overpowering the other flavors.
- Heavy cream (1/2 cup): Makes the filling extra creamy and luscious.
- Eggs (2 large): The key binder for that perfectly set custardy texture.
- Gruyère cheese (1/2 cup, grated): Brings a nutty, slightly salty note—swap for Swiss or white cheddar if you’d like.
- Salt (1/4 teaspoon): Enhances every flavor in the mix.
- Black pepper (1/4 teaspoon): Adds a gentle kick and warmth.
- Fresh tarragon (1 teaspoon, chopped or 1/2 teaspoon dried): Lends the signature herby aroma that distinguishes this tart.
- Lump crab meat (1 cup, picked over for shells): The star! Look for the freshest crab you can find for best results.
- Lemon zest (1 teaspoon): Brightens every bite with a pop of citrus.
- Fresh tarragon leaves (for garnish, optional): Makes the finished tart especially pretty and aromatic.
How to Make Crab and Tarragon Tart
Step 1: Preheat & Prep the Pastry
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch tart pan—removable bottoms are your friend here for easy serving. Press the thawed puff pastry into the pan, smoothing it into the corners and trimming any excess. Prick the bottom all over with a fork, which keeps lumps and bubbles at bay. Set that aside while you make the luscious filling.
Step 2: Sauté Your Aromatics
Heat the olive oil in a small skillet over medium. Toss in the finely chopped shallot and let it soften for 2 to 3 minutes, stirring often. Add the minced garlic and cook another 30 seconds, just until fragrant—don’t let it brown! Remove from heat and let cool a minute or two.
Step 3: Whisk Up the Custard
In a mixing bowl, whisk together the heavy cream, eggs, grated Gruyère, salt, pepper, and chopped tarragon. This is where the rich, savory backbone of your Crab and Tarragon Tart comes together—give it a good, even mix.
Step 4: Combine Crab and Fill
Stir your cooled shallot and garlic into the custard. Next, gently fold in the lump crab meat and lemon zest, being careful not to break up those beautiful crab pieces too much. Every bite should get a bit of crab! Pour the mixture into your prepared tart shell, smoothing the top with a spatula.
Step 5: Bake to Perfection
Bake the tart in your preheated oven for 30 to 35 minutes. You’re looking for a center that’s set (give the pan a slight jiggle to check) and a surface that’s light golden. The edges will puff up slightly, embracing all that creamy filling. Let it cool for 5–10 minutes before slicing, which helps the flavors set.
How to Serve Crab and Tarragon Tart
Garnishes
For a finishing touch, scatter fresh tarragon leaves over the tart for a fragrant pop of green. You could also add a few delicate slivers of lemon zest or a dusting of black pepper for extra color and flair. They’ll make your Crab and Tarragon Tart look as good as it tastes.
Side Dishes
This dreamy tart is rich and satisfying on its own, but it truly shines alongside a crisp green salad dressed with a light vinaigrette. Roasted asparagus or simple sliced tomatoes are also perfect partners—fresh, zippy, and balancing. Don’t forget a chilled glass of white wine to round out the meal.
Creative Ways to Present
If you’re hosting, consider cutting the Crab and Tarragon Tart into elegant wedges for a main course, or small squares if you want to serve it as a finger-friendly appetizer. For brunch, add a dollop of crème fraîche and a tiny sprig of tarragon. Mini individual tarts are also delightful for parties and feel extra fancy!
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices of Crab and Tarragon Tart tightly in plastic wrap or pop them into an airtight container. They’ll stay fresh in the fridge for up to 2 days, and the flavors often deepen overnight—making lunch the next day an unexpected treat.
Freezing
If you’d like to stash some away, this tart freezes quite well. Let it cool completely, then wrap slices individually and place them in a freezer-safe bag or container. They’ll keep their texture and flavor for up to 1 month—perfect for impromptu elegant meals.
Reheating
To reheat, warm the tart in a 325°F (160°C) oven for about 10–15 minutes, or until heated through. This method keeps the crust flaky and the filling creamy. Individual slices can be microwaved for a quick fix, but the oven is best for that just-baked feel.
FAQs
Can I use canned crab instead of fresh?
Absolutely, canned crab can work in a pinch, but try to use high-quality lump crab for the best results. Just drain it well and gently pat it dry before folding into the filling.
What can I use instead of Gruyère cheese?
If you don’t have Gruyère, Swiss cheese or white cheddar are fantastic alternatives. Both melt beautifully and maintain that classic, creamy texture in the tart.
Is it possible to use a different herb instead of tarragon?
Yes, fresh dill or chives are also lovely with seafood and can be swapped for tarragon, though the tart will have a slightly different flavor personality. Tarragon really is what makes the Crab and Tarragon Tart stand out, though.
Can I make this tart in advance?
Certainly! The baked tart can be made a day ahead and kept refrigerated. Let it come to room temperature or warm it in the oven before serving for the best flavor and texture.
How do I prevent the crust from getting soggy?
Pricking the pastry base with a fork helps stop bubbles and sogginess, and baking on the lower oven rack can encourage a crispier bottom. If you want the ultimate insurance, blind-bake the crust for 10 minutes before adding the filling.
Final Thoughts
If you’re looking to wow your guests (or just treat yourself), don’t wait to try this Crab and Tarragon Tart. It’s easy, gorgeous, and guaranteed to make any meal feel special. Give it a go and let that irresistible aroma fill your kitchen—you’ll be hooked after the first slice!
Print
Crab and Tarragon Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in the exquisite flavors of this Crab and Tarragon Tart, a delectable French-inspired dish that combines tender lump crab meat with the aromatic essence of fresh tarragon, all nestled in a flaky puff pastry crust.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Filling:
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated Gruyère cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried)
- 1 cup lump crab meat, picked over for shells
- 1 teaspoon lemon zest
- Fresh tarragon leaves for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9-inch tart pan.
- Prepare pastry: Press puff pastry into the pan, trim excess, and prick the bottom with a fork.
- Sauté shallot: In a skillet, sauté shallot in olive oil until soft. Add garlic and cook briefly.
- Mix filling: Whisk cream, eggs, Gruyère, salt, pepper, and tarragon. Add shallot mixture, crab meat, and lemon zest.
- Fill tart: Pour filling into the pastry shell and bake for 30–35 minutes until set.
- Serve: Let cool, garnish with tarragon leaves, and enjoy warm or at room temperature.
Notes
- You can substitute Gruyère with Swiss or white cheddar cheese.
- For a shortcut, use a pre-baked tart shell instead of puff pastry.
- This tart pairs beautifully with a light green salad or a glass of crisp white wine.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 115 mg
