Description
A delicate and flavorful Crab and Tarragon Tart combining flaky puff pastry with a creamy filling of lump crab meat, fresh tarragon, and a hint of lemon zest. Perfect as an elegant brunch dish or a sophisticated appetizer.
Ingredients
Scale
For the Pastry and Filling:
- 1 sheet puff pastry, thawed
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup crème fraîche or sour cream
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp fresh lemon zest
- 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
- 6 oz lump crab meat, drained and picked over
- Salt and black pepper to taste
- 1/4 cup grated Gruyère or Parmesan cheese (optional)
For Garnish:
- Fresh tarragon leaves or lemon slices
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 375°F (190°C). Roll out the puff pastry and press it into a tart pan or pie dish, trimming any excess edges. Prick the base with a fork to prevent puffing and pre-bake it for 10 minutes until it turns lightly golden.
- Sauté Aromatics: While the pastry bakes, heat olive oil in a small skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until soft and fragrant, about 2 to 3 minutes.
- Mix Filling: In a bowl, whisk together crème fraîche, eggs, heavy cream, Dijon mustard, lemon zest, and chopped tarragon. Season the mixture with salt and black pepper to taste. Stir in the sautéed shallots and garlic, then gently fold in the lump crab meat ensuring it remains chunky.
- Assemble Tart: Pour the crab and tarragon filling into the pre-baked tart shell. If desired, sprinkle the top with grated Gruyère or Parmesan cheese for added richness and flavor.
- Bake Tart: Bake the tart in the preheated oven for 25 to 30 minutes until the filling is set and the top is golden brown.
- Cool and Garnish: Allow the tart to cool slightly before garnishing with fresh tarragon leaves or lemon slices. Serve warm or at room temperature for best flavor.
Notes
- Lump crab meat provides the best texture, but claw meat can be used as a more affordable alternative.
- This tart pairs wonderfully with a crisp green salad or a chilled glass of white wine.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course or Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 115 mg
