Description

This Crab and Tarragon Tart is a savory and elegant dish featuring a buttery pre-made tart crust filled with a creamy mixture of fresh crab meat, sautéed onions, garlic, fresh tarragon, and Gruyère cheese. Baked to golden perfection, it’s a delightful recipe perfect for a brunch, appetizer, or light main course, offering a rich blend of flavors and textures that seafood lovers will appreciate.

Ingredients

Crust

1 pre-made pie crust or tart shell

Filling

1 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh crab meat, picked over for shells
3 large eggs
3/4 cup heavy cream
2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
1/2 cup grated Gruyère or Swiss cheese
Salt and freshly ground black pepper, to taste
1 tbsp lemon juice

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Prepare your tart pan by placing the pre-made pie crust into it and prick the base with a fork to prevent bubbles during baking.
Blind bake the crust: Line the crust with pie weights or dried beans and blind bake for 10 minutes to set the shell and avoid sogginess.
Sauté onion and garlic: In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute until fragrant.
Mix the filling base: In a mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until fully combined.
Combine ingredients: Gently fold the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the egg mixture, ensuring the crab meat is well distributed without breaking up too much.
Fill the tart shell: Pour the prepared filling evenly into the partially baked tart crust.
Bake the tart: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top has turned a light golden brown.
Cool and serve: Allow the tart to cool slightly before slicing. For an extra touch, garnish with additional fresh tarragon if desired. Serve warm or at room temperature.

Notes

Use fresh crab meat for the best flavor and texture, ensuring all shells are removed.
If you don’t have a tart pan, a pie dish can be substituted, though the shape and crust thickness may vary.
Blind baking the crust prevents it from becoming soggy once the wet filling is added.
Feel free to substitute Swiss cheese if Gruyère is unavailable; it will maintain a similar mild nutty flavor.
To enhance the flavor, you can add a pinch of cayenne or smoked paprika to the filling for a subtle kick.
The tart is best enjoyed the same day but can be refrigerated and gently reheated the next day.