Spinach, Crab and Feta Tarts |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a delicious recipe of chef Charles Dale. Ingredients:
2 tablespoons butter, plus |
3 tablespoons butter, melted (for the filo) |
1 small onion, finely chopped |
1 tablespoon olive oil |
1 lb fresh spinach, tough stems removed |
2 cloves garlic, minced |
1/2 lb lump crabmeat, picked over |
4 ounces feta cheese, crumbled |
1 large egg |
1 large egg white |
1 tablespoon heavy cream |
1/8 teaspoon paprika |
1 pinch cayenne pepper |
6 sheets phyllo pastry |
2 large tomatoes, finely chopped |
1/2 teaspoon red wine vinegar |
1/2 teaspoon tomato paste |
2 cups fresh basil leaves |
1/2 cup extra virgin olive oil |
1/3 cup mayonnaise |
1/4 cup flying fish roe (available at asian markets) (optional) |
1 teaspoon fresh lemon juice |
1/2 teaspoon dijon mustard |
1/4 cup balsamic vinegar, about |
Directions:
1. Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
2. Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
3. In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
4. Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
5. Stir in the garlic and 1/4 tsp salt.
6. Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
7. Transfer the spinach to a large bowl, reserve 1/4 cup of the liquid.
8. Add the reserved spinach liquid to the sautéed onions.
9. Bring to a boil over high heat and boil for 2 minutes.
10. Add the mixture to the spinach along with the crabmeat and feta.
11. In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and 1/4 tsp of salt.
12. Stir the mixture into the spinach.
13. Preheat the oven to 350F.
14. Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
15. Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
16. Brush the filo with some of the melted butter.
17. Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
18. Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
19. Repeat the process with the remaining sheets of filo and melted butter.
20. Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
21. Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
22. Season with salt and pepper and puree until smooth.
23. Strain into a medium bowl.
24. Rinse and dry the blender.
25. Add the basil and olive oil and puree until smooth.
26. Scrape the basil oil into a small bowl and season with salt.
27. In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
28. Spoon the crab filling into the filo-lined cups.
29. Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
30. Let cool slightly in muffin tin.
31. Transfer the crab tarts to individual plates.
32. Top each tart with a heaping tsp of the mayonnaise.
33. Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
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