Description
Indulge in the divine flavors of Crab and Tarragon Tart. This elegant dish combines the delicate sweetness of lump crab meat with the aromatic essence of fresh tarragon, all nestled in a buttery tart crust and topped with creamy custard and Gruyère cheese. Perfect for brunch or a light dinner.
Ingredients
Scale
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Filling:
- 2 tablespoons olive oil
- 1 small leek, finely sliced (white part only)
- 2 cloves garlic, minced
- 1 cup lump crab meat, picked over for shells
- 1/4 cup fresh tarragon leaves, chopped
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup grated Gruyère cheese
Instructions
- Prepare the Tart Crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and cold water gradually until dough comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
- Prebake the Tart Crust: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and fit into a 9-inch tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove parchment and weights, and bake 10 minutes more until lightly golden.
- Prepare the Filling: Meanwhile, heat olive oil in a skillet over medium heat. Add leek and garlic and sauté until soft, about 5 minutes. Remove from heat and stir in crab and tarragon.
- Make the Custard: In a bowl, whisk eggs, cream, milk, salt, pepper, and cayenne. Spread the leek and crab mixture in the tart shell, sprinkle with Gruyère, and pour the custard mixture on top.
- Bake and Serve: Bake for 30–35 minutes until filling is set and golden brown. Cool slightly before slicing and serving warm.
Notes
- This tart can be served warm or at room temperature, making it ideal for brunch or a light dinner.
- If Gruyère isn’t available, substitute with Swiss or Fontina cheese.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 165 mg
