I like how effortlessly this tart combines simple ingredients into something truly special. The sweetness of the crab pairs beautifully with the freshness of tarragon, while Gruyère cheese adds richness and depth. It’s creamy, savory, and perfectly balanced with a hint of lemon to brighten the flavor. I also appreciate that it’s easy to prepare yet feels like a restaurant-quality dish, making it a great option for entertaining or treating myself to something luxurious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pre-made pie crust or tart shell 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
Directions
I start by preheating my oven to 375°F (190°C). I place the pie crust into a tart pan and prick the base with a fork to prevent bubbling. Then I blind bake it for about 10 minutes, using pie weights or dried beans so the crust stays flat and crisp.
While the crust bakes, I melt butter in a skillet over medium heat. I add the finely chopped onion and cook for about 5 minutes until it’s translucent and soft. Then I stir in the minced garlic and cook for another minute until fragrant.
In a mixing bowl, I whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and pepper. Once combined, I gently fold in the sautéed onion and garlic mixture, crab meat, and grated Gruyère cheese. I stir until everything is evenly mixed but careful not to break up the crab too much.
I pour the filling into the partially baked crust and smooth it out. The tart bakes for 25–30 minutes, or until the filling is set and the top is lightly golden. After baking, I let it cool for a few minutes before slicing. I like to garnish it with a bit of extra fresh tarragon for a beautiful finish.
Servings and Timing
This recipe serves 6 and takes about 15 minutes of prep time plus 40 minutes of cooking time, for a total of 55 minutes.
Variations
I sometimes add a small pinch of cayenne pepper or paprika to the filling for a subtle heat that complements the crab. For extra flavor, I mix in a little lemon zest or swap Gruyère for Swiss or even fontina cheese. If I’m in the mood for something even richer, I add a handful of sautéed spinach or leeks to the mix. I’ve also made a mini tart version in small tart pans for appetizers or brunch buffets—they’re just as delicious.
Storage/Reheating
I store leftover tart slices in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 10–12 minutes until warmed through. The tart also tastes great at room temperature, making it a convenient make-ahead option for brunch or picnics. I don’t recommend microwaving, as it can make the crust soft.
FAQs
Can I use canned crab instead of fresh?
Yes, I use high-quality canned crab meat when fresh isn’t available—just make sure it’s well-drained.
Can I make the tart crust from scratch?
Absolutely! A homemade buttery shortcrust or puff pastry works wonderfully if I have extra time.
What type of cheese is best for this recipe?
Gruyère gives a nutty richness, but Swiss or fontina are great substitutes for a milder flavor.
Can I make this tart ahead of time?
Yes, I bake it earlier in the day and serve it warm or at room temperature—it reheats beautifully.
Can I freeze the tart?
Yes, I let it cool completely, wrap it tightly, and freeze it for up to a month. I reheat it in the oven before serving.
How do I prevent the crust from getting soggy?
Blind baking with pie weights helps keep the crust crisp and prevents sogginess under the creamy filling.
Can I substitute the tarragon?
Yes, I use dill, chives, or parsley if I don’t have tarragon on hand, though the flavor will be different.
Can I make this tart dairy-free?
I use coconut cream and dairy-free cheese substitutes, though the texture will be slightly different.
How do I know when the tart is done baking?
The center should be just set but still slightly jiggly; it will firm up as it cools.
Conclusion
I love how this Crab and Tarragon Tart combines rich, creamy textures with delicate, aromatic flavors. The buttery crust, tender crab, and subtle tarragon make it both elegant and comforting. Whether served warm for brunch or as a light dinner with salad, this tart always feels like a special occasion on a plate.
This Crab and Tarragon Tart is a refined, French-inspired dish featuring sweet crab meat, fragrant tarragon, and creamy Gruyère cheese nestled in a buttery, flaky crust. Perfect for brunch, lunch, or light dinner, it’s elegant yet easy to prepare and always leaves a lasting impression.
Ingredients
1 pre-made pie crust or tart shell
1 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh crab meat, picked over for shells
3 large eggs
¾ cup heavy cream
2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
½ cup grated Gruyère or Swiss cheese
1 tbsp lemon juice
Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven: Preheat to 375°F (190°C). Place the pie crust in a tart pan and prick the base with a fork. Blind bake for 10 minutes with pie weights or beans to keep the crust flat.
Cook the aromatics: In a skillet, melt butter over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Stir in garlic and cook for another minute until fragrant.
Prepare the filling: In a bowl, whisk together eggs, cream, tarragon, lemon juice, salt, and pepper. Fold in the onion mixture, crab meat, and Gruyère cheese, being careful not to break up the crab too much.
Assemble and bake: Pour the filling into the pre-baked crust and smooth the top. Bake for 25–30 minutes, or until the filling is set and lightly golden.
Serve: Let cool for a few minutes before slicing. Garnish with extra fresh tarragon and serve warm or at room temperature.
Notes
Blind baking ensures a crisp crust and prevents sogginess.
Add a pinch of cayenne or paprika for subtle heat.
For added depth, mix in sautéed leeks, spinach, or lemon zest.
Fresh crab yields the best flavor, but quality canned crab also works well.
Pairs beautifully with a green salad or roasted asparagus.
