Description
A delicate and savory Crab and Tarragon Tart featuring a flaky pre-made pie crust filled with a creamy mixture of fresh crab meat, sautéed onions, garlic, Gruyère cheese, and fragrant tarragon. This elegant tart is perfect as a sophisticated appetizer or light main course.
Ingredients
Scale
Crust
- 1 pre-made pie crust or tart shell
Filling
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup fresh crab meat, picked over for shells
- 3 large eggs
- 3/4 cup heavy cream
- 2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
- 1/2 cup grated Gruyère or Swiss cheese
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a tart pan and prick the base lightly with a fork to prevent bubbling during baking.
- Blind Bake Crust: Blind bake the crust for 10 minutes using pie weights or dried beans on the crust to keep it flat and avoid puffing up.
- Sauté Onions and Garlic: In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until well combined.
- Combine Filling Ingredients: Add the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the egg mixture. Stir gently to ensure even distribution without breaking up the crab.
- Assemble Tart: Pour the crab and egg filling evenly into the partially baked tart crust, spreading it out gently.
- Bake Tart: Bake in the preheated oven for 25 to 30 minutes, or until the filling is set firmly and the top turns a light golden brown.
- Cool and Serve: Allow the tart to cool slightly before slicing. Optionally garnish with extra fresh tarragon for added aroma and presentation.
Notes
- Use fresh crab meat for the best flavor and texture. Make sure to pick over thoroughly to remove any shells.
- If you don’t have fresh tarragon, dried tarragon can be substituted but use half the amount to avoid overpowering.
- Blind baking the crust is crucial to prevent a soggy bottom when pouring in the wet filling.
- Gruyère cheese adds a nice nutty richness, but Swiss cheese or a mild cheese can be used as alternatives.
- This tart pairs well with a crisp green salad and a light white wine.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
