Description
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Brunch
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 185 mg
