Crab-Artichoke Heart Tart

Name: Crab-Artichoke Heart Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams artichoke hearts, drained and chopped; 227 grams fresh crab; 2 larges eggs; 1 garlic clove, finely minced; 118 milliliters thinly sliced green onions; 0 teaspoons ground white pepper; 113 grams cup shredded Gruyère cheese; 237 milliliters half-and-half; 1 teaspoon herbes de Provence; 1 Tbsp fresh lemon juice; 425 grams 1/2 package refrigerated piecrust; 0 teaspoons salt

Crab-Artichoke Heart Tart is a pescatarian recipe with 6 servings. One serving contains 561 calories, 16g of protein, and 37g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have artichoke hearts, lemon juice, herbes de provence, and a few other ingredients on hand, you can make it.

Instructions

Bake piecrust in a 9-inch quiche pan or pie plate according to package directions until golden. (Prick pastry to prevent puffing.)

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Frying Pan

Combine crab and next 5 ingredients in a large bowl; set aside.

Ingredients you will need

Crab

Equipment you will use

Bowl

Whisk together eggs, half-and-half, and remaining ingredients in a small bowl. Fold egg mixture into crab mixture. Spoon into prepared tart shell.

Ingredients you will need

Crab

Egg

Equipment you will use

Whisk

Bowl

Bake at 350 for 35 to 40 minutes, until top is lightly golden and center is set. Cool in pan 10 minutes; serve warm.

Equipment you will use

Oven

Frying Pan

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

Ingredients you will need

Sauvignon Blanc

Artichoke

Crab

Stock

Wine

Equipment

Ingredients

Servings:

397grams

artichoke hearts, drained and chopped 227grams

fresh crab 2larges

eggs 1

garlic clove, finely minced 118milliliters

thinly sliced green onions 0teaspoons

ground white pepper 113grams

cup shredded Gruyère cheese 237milliliters

half-and-half 1teaspoon

herbes de Provence 1Tbsp

fresh lemon juice 425grams

1/2 package refrigerated piecrust 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.