Wild Dungeness Crabmeat Tart

Yield: Makes one 9 or 10 inch tart.

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Preheat your oven to 375º F.

Cook the bacon for 2 minutes in a sauté pan over medium-high heat. Add the shallot and cook for 2 to 3 minutes more, or until the bacon is lightly crisp. Drain off any excess fat and set aside. If you choose not to use bacon, sauté the shallot with a pinch of salt and pepper in a little olive oil until golden. Chill this mixture well.

Roll out the pastry to form a 12-inch square. Gently fit it into a 9- or 10-inch tart pan. Trim any excess pastry.

Break the eggs into a measuring cup. Note the measurement and transfer the eggs to a mixing bowl. Add the same amount of half-and-half. (For example, if the eggs measured 1 cup, add 1 cup of half-and-half.) Add the salt, pepper and herbs and beat with a wire whip to combine well.

Layer the shallot mixture in the bottom of the pastry-lined tart pan, top that with the crabmeat and then sprinkle the cheese over all. Pour the egg batter in the tart pan, being careful not to overflow the edges. You may garnish the top with strips of red pepper and whole herbs if you like. Bake the tart for about 45 minutes or until the center is set.

Recipe by Lynne Vea, PCC Chef

Source: "Gardening with Ciscoe" May 5, 2007

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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