Saffron-Scented Crab and Grape Tomato Tart Recipe
Saffron-Scented Crab and Grape Tomato Tart

Entertaining seems to fall into two distinct categories. You can opt for a large, "the more the merrier" fete or put together a small gathering for a few friends. However you plan to celebrate, the delectable and simple crab and tomato tart recipe that follows makes a stellar offering.

A tart shell fashioned with purchased puff pastry is quickly prebaked, then topped with fresh crabmeat and a creamy filling of goat cheese, creme fraiche, and eggs scented with a hint of saffron. Sliced grape tomatoes and a sprinkle of fresh tarragon complement the sweetness of the shellfish while providing bits of color.

This tart could be served as an opener with glasses of white wine or champagne or it could anchor a meal as a light main course paired with a salad. The recipe, which yields 6 generous slices or 10 smaller appetizer portions, can be doubled or tripled easily.

Saffron-Scented Crab and Grape Tomato Tart

Serves 6 as a light main course or 10 as an appetizer

1 sheet frozen puff pastry, about 9 inches square and 1/8 inch thick, defrosted in the refrigerator (see note)

1/8 teaspoon saffron threads

1 cup creme fraiche (see note)

4 ounces creamy goat cheese

3/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper

3 large eggs

5 ounces (1 generous cup) fresh crabmeat, picked over to remove any shell

1/2 cup grape tomatoes, halved lengthwise (about 14)

3 tablespoons chopped fresh tarragon, divided

 

Arrange a rack at center position and preheat oven to 425 F.

Roll out the puff pastry sheet and cut into a thin 10-inch diameter circle. Carefully place dough in a 9-inch tart pan with a removable bottom. Press dough against the bottom and up the sides. Trim dough so that it extends 1/4 inch above the sides of the pan. Prick the bottom all over with the tines of a fork and refrigerate 20 minutes until dough is firm.

Remove tart shell from refrigerator and line it with a sheet of foil, then add pie weights or dried beans to weigh down the dough. Bake tart shell 15 minutes, then remove from oven. Remove foil and weights and cool tart shell 15 minutes.

For filling, place saffron in 2 tablespoons water in a small bowl and heat in microwave to help dissolve for 30 seconds. (You can also heat water and saffron in a small saucepan over low heat for several seconds.) Transfer saffron mixture to a mixing bowl and add creme fraiche, goat cheese, salt and cayenne pepper, stirring until well blended. Whisk in eggs, one at a time.

Spread crabmeat evenly over the bottom of the pre-baked shell. Pour creme fraiche mixture over the crab and dot with sliced tomatoes. Sprinkle with 2 tablespoons tarragon.

Bake tart until filling is set and crust is golden, about 30 minutes. Remove to a rack and cool for 5 minutes. Sprinkle with remaining tarragon. Remove sides of pan.

 

Notes:

A 17.3 ounce package of Pepperidge Farm puff pastry contains two 9-inch sheets.

Creme fraiche is available in the dairy section of many groceries.

 

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