Happy Holidays From The ACT Crew. We hope you'll enjoy this exquisite recipe from Coast Kids Director, Verena Chase.
Crab Tartlets
Filling
1 tbsp olive oil
2 shallots or 1 small onion, finely chopped
2 garlic cloves, finely chopped
Splash of dry white wine
1 lb jumbo lump crabmeat, picked over
2 oz Parmesan cheese, finely grated
2 tbsp chopped flatleaf parsley
2 eggs
1/3 cup light cream
Pinch of freshly grated nutmeg
Salt and pepper
parsley
2 eggs
1/3 cup light cream
Pinch of freshly grated nutmeg
Salt and pepper
Pastry
1 and 3/4 cups all-purpose flour
1 stick unsalted butter
Pinch of salt
1 egg
2 tbsp cold water
*May substitute with ready-made unsweetened pastry dough
Filling
1 tbsp olive oil
2 shallots or 1 small onion, finely chopped
2 garlic cloves, finely chopped
Splash of dry white wine
1 lb jumbo lump crabmeat, picked over
2 oz Parmesan cheese, finely grated
2 tbsp chopped flatleaf parsley
2 eggs
1/3 cup light cream
Pinch of freshly grated nutmeg
Salt and pepper
parsley
2 eggs
1/3 cup light cream
Pinch of freshly grated nutmeg
Salt and pepper
Pastry
1 and 3/4 cups all-purpose flour
1 stick unsalted butter
Pinch of salt
1 egg
2 tbsp cold water
*May substitute with ready-made unsweetened pastry dough
Preparation & Cooking
For the pastry, quickly work all ingredients together. Cover and let the dough sit in the fridge for at least 20 minutes.
To prepare the filling, sautee shallots and garlic in olive oil until soft. Add a splash of white wine and cook until most of the wine is evaporated. Lightly whisk eggs, cream, and the spices, then add all other ingredients and mix well.
Preheat oven to 375 degrees F. On a lightly floured surface roll out the dough very thinly (about 1/8“). Cut out 3.5 to 4-inch circles. Butter a 12-cup muffin pan. Line each cavity with a circle of dough, which will somewhat overlap on the sides. Fill evenly with the crab mix. Bake on the middle rack for about 25 minutes or until lightly browned.
Enjoy with ratatouille or a fresh salad made with greens, heirloom tomatoes, peppers, and cucumbers from the ACT Plant Sale. Crab tartlets pair well with a dry Sauvignon Blanc.
For the pastry, quickly work all ingredients together. Cover and let the dough sit in the fridge for at least 20 minutes.
To prepare the filling, sautee shallots and garlic in olive oil until soft. Add a splash of white wine and cook until most of the wine is evaporated. Lightly whisk eggs, cream, and the spices, then add all other ingredients and mix well.
Preheat oven to 375 degrees F. On a lightly floured surface roll out the dough very thinly (about 1/8“). Cut out 3.5 to 4-inch circles. Butter a 12-cup muffin pan. Line each cavity with a circle of dough, which will somewhat overlap on the sides. Fill evenly with the crab mix. Bake on the middle rack for about 25 minutes or until lightly browned.
Enjoy with ratatouille or a fresh salad made with greens, heirloom tomatoes, peppers, and cucumbers from the ACT Plant Sale. Crab tartlets pair well with a dry Sauvignon Blanc.
