Description
Elevate your dining experience with this elegant Crab and Tarragon Tart that combines the sweet, delicate flavors of fresh crab meat with the fragrant herbal notes of fresh tarragon in a creamy, cheesy filling nestled in a buttery, flaky puff pastry crust. This impressive yet approachable tart is perfect for special occasions, versatile in serving options, and can be made ahead to ease preparation.
Ingredients
Units
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For the Tart Crust
- 1 sheet puff pastry (thawed if frozen)
For the Filling
- 1 cup fresh lump or claw crab meat
- 2 whole eggs
- 3/4 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 2 shallots, finely chopped
- 1 teaspoon lemon zest
- 1/2 cup grated Gruyère or white cheddar cheese
- 1 tablespoon butter (for sautéing shallots)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the crust: Roll out the puff pastry sheet on a lightly floured surface and gently fit it into a tart pan with a removable bottom. Prick the base slightly with a fork to prevent bubbling during baking. Chill the crust for 15-20 minutes. Blind bake at 375°F (190°C) for 15 minutes or until golden and crisp. Remove and let cool.
- Sauté the shallots: Finely chop the shallots. In a pan, melt butter over medium heat and gently sauté the shallots for 3 to 4 minutes until translucent and fragrant, releasing their natural sweetness.
- Make the filling: In a mixing bowl, whisk together the whole eggs, heavy cream, lemon zest, salt, and freshly ground black pepper until smooth. Stir in the cooked shallots, fresh tarragon leaves, grated cheese, and gently fold in the crab meat, being careful to keep the texture intact.
- Assemble and bake: Pour the filling evenly into the pre-baked tart shell. Bake at 350°F (175°C) for 25 to 30 minutes until the filling is set and lightly golden on top. Allow to cool for a few minutes before slicing to ensure a firm, creamy filling.
Notes
- Use fresh or high-quality canned crab meat for the best flavor and texture.
- Gently fold the ingredients to keep the crab meat chunky and avoid a mushy filling.
- Blind bake the crust thoroughly to prevent it from becoming soggy.
- Chill the tart slightly before slicing for cleaner, firmer slices.
- Fresh tarragon is essential for the bright and distinctive herbal flavor—avoid dried tarragon in this recipe.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 165 mg