Crab-Artichoke Heart Tart Recipe

Name: Crab-Artichoke Heart Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (15-ounce) package refrigerated piecrust; 8 ounces fresh crab; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 cup (4 ounces) shredded Gruyere cheese; 1/2 cup thinly sliced green onions; 1 garlic clove, finely minced; 1 tablespoon fresh lemon juice; 2 large eggs; 1 cup half-and-half; 1 teaspoon herbes de Provence; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper

Servings: persons

1/2 (15-ounce) package refrigerated piecrust
8 ounces fresh crab
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup (4 ounces) shredded Gruyere cheese
1/2 cup thinly sliced green onions
1 garlic clove, finely minced
1 tablespoon fresh lemon juice
2 large eggs
1 cup half-and-half
1 teaspoon herbes de Provence
1/4 teaspoon salt
1/8 teaspoon ground white pepper

1
Bake piecrust in a 9-inch quiche pan or pie plate according to package directions until golden. (Prick pastry to prevent puffing.)
2
Combine crab and next 5 ingredients in a large bowl; set aside. Whisk together eggs, half-and-half, and remaining ingredients in a small bowl. Fold egg mixture into crab mixture. Spoon into prepared tart shell.
3
Bake at 350u00b0 for 35 to 40 minutes, until top is lightly golden and center is set. Cool in pan 10 minutes; serve warm.
4
Wine note: Good crab is clean and fresh and pairs with almost anything. The challenge is the artichoke, as it is a notorious problem with wine. I recommend a racy New Zealand Sauvignon Blanc from Marlborough, as the herbal tones of the artichoke are accented by the herbal tones of the Sauvignon Blanc. I am particularly fond of the Terrace Heights Estate 2003 ($18).--Steven Geddes

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 (15-ounce) package refrigerated piecrust, 8 ounces fresh crab, 1 (14-ounce) can artichoke hearts, drained and chopped, 1 cup (4 ounces) shredded Gruyere cheese, and more.

Yes, Crab-Artichoke Heart Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab-Artichoke Heart Tart

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