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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crab-Artichoke Heart Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions