Wild Dungeness Crabmeat Tart
Yield: Makes one 9 or 10 inch tart.
- 1/4 cup thinly sliced bacon (optional) Add to list
- 1 large shallot, peeled and thinly sliced Add to list
- 1 sheet puff pastry Add to list
- 6 whole eggs Add to list
- Half-and-half, as needed Add to list
- Salt and cracked black pepper, to taste Add to list
- 3 tablespoons chopped fresh herbs in any combination of the following: basil, thyme, dill, rosemary, chervil, savory Add to list
- 1 cup cooked Dungeness crab Add to list
- 2 cups grated Gruyère cheese Add to list
- Red pepper strips, for garnish (optional) Add to list
Preheat oven to 375° F.
Cook bacon for 2 minutes in a sauté pan over medium-high heat. Add shallots and cook for 2 to 3 minutes more, or until bacon is lightly crisp. Drain off 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 eggs into a measuring cup. Note the measurement and transfer 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 salt, pepper and herbs and beat with a wire whip to combine well.
Spread bacon-shallot mixture in the bottom of the pastry-lined tart pan, top with crabmeat and sprinkle cheese over all. Pour egg batter on top, 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. Allow to cool for 10 minutes before slicing.
Recipe by, PCC Chef
Source: "Gardening with Ciscoe" May 5, 2007