Crab-Artichoke Heart Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrust |
8 ounces fresh crab |
1 (14-ounce) can artichoke hearts, drained and chopped |
1 cup (4 ounces) shredded gruyère cheese |
1/2 cup thinly sliced green onions |
1 garlic clove, finely minced |
1 tablespoon fresh lemon juice |
2 large eggs |
1 cup half-and-half |
1 teaspoon herbes de provence |
1/4 teaspoon salt |
1/8 teaspoon ground white pepper |
Directions:
1. Bake piecrust in a 9-inch quiche pan or pie plate according to package directions until golden. (Prick pastry to prevent puffing.)
2. Combine crab and next 5 ingredients in a large bowl; set aside. Whisk together eggs, half-and-half, and remaining ingredients in a small bowl. Fold egg mixture into crab mixture. Spoon into prepared tart shell.
3. Bake at 350° for 35 to 40 minutes, until top is lightly golden and center is set. Cool in pan 10 minutes; serve warm.
4. Wine note: Good crab is clean and fresh and pairs with almost anything. The challenge is the artichoke, as it is a notorious problem with wine. I recommend a racy New Zealand Sauvignon Blanc from Marlborough, as the herbal tones of the artichoke are accented by the herbal tones of the Sauvignon Blanc. I am particularly fond of the Terrace Heights Estate 2003 ($18).-Steven Geddes
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