Description
Crab and Tarragon Tart is an elegant and flavorful dish featuring sweet crab meat paired with the delicate, aromatic herb tarragon in a creamy filling, all nestled inside a buttery tart crust. Perfect for a special brunch or light dinner.
Ingredients
Scale
- 1 pre-made pie crust or tart shell
- 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 to 375°F (190°C). Place the pie crust into a tart pan and prick the base with a fork.
- Blind bake the crust for 10 minutes using pie weights or dried beans to prevent puffing.
- In a skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- In a mixing bowl, whisk eggs, heavy cream, tarragon, lemon juice, salt, and pepper together.
- Add the sautéed onion and garlic, crab meat, and grated cheese to the egg mixture. Stir gently to combine.
- Pour the filling into the partially baked tart crust.
- Bake for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Allow to cool slightly before slicing. Garnish with extra fresh tarragon if desired.
Notes
- Use fresh crab meat for the best flavor, or high-quality canned crab meat as a substitute.
- Blind baking the crust ensures it stays crisp under the filling.
- Add a pinch of cayenne pepper for a subtle kick.
- This tart pairs beautifully with a light green salad or steamed asparagus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 170mg