Description

This Crab and Tarragon Tart is a savory, elegant dish perfect for brunch or a light dinner. Featuring fresh crab meat, aromatic tarragon, and creamy Gruyère cheese baked in a crisp pre-made pie crust, this tart is bursting with delicate flavors and a rich, custardy texture. With a quick blind bake and simple sautéed aromatics, it comes together easily for a refined yet approachable meal.

Ingredients

Scale

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 your oven to 375°F (190°C). Place the pre-made pie crust into a tart pan and prick the base with a fork to prevent bubbling during baking.
Blind Bake the Crust: Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes to partially cook the crust and keep it from puffing up.
Sauté Aromatics: In a skillet, melt butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute to release its fragrance.
Prepare Custard Mixture: In a medium bowl, whisk together eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until smooth and combined.
Combine Filling Ingredients: Add the sautéed onions and garlic, fresh crab meat, and grated Gruyère cheese to the egg mixture. Gently stir everything together to distribute the ingredients evenly.
Fill the Crust: Carefully pour the filling mixture into the partially baked pie crust, spreading it evenly.
Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and the top turns a light golden brown.
Cool and Garnish: Allow the tart to cool slightly for easier slicing. Garnish with additional fresh tarragon if desired before serving.

Notes

Ensure all crab meat is free of shells for the best texture and safety.
Blind baking the crust prevents it from becoming soggy once the filling is added.
Gruyère cheese can be substituted with Swiss cheese if preferred.
For a lighter version, substitute half-and-half for heavy cream, though the tart will be less rich.
Fresh tarragon provides the best flavor but dried can be used in lesser quantity.
This tart can be served warm or at room temperature, making it versatile for different occasions.