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
Scale
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
