Best Crab Asparagus Tart Recipes

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CRAB AND ASPARAGUS TART



Crab and Asparagus Tart image

A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups flour, more for rolling
Salt
1/2 teaspoon cayenne
7 tablespoons unsalted butter
4 large eggs
1 tablespoon minced shallot
1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
8 ounces lump crab meat
1 tablespoon lemon juice
1 tablespoon minced chervil
3/4 cup half-and-half
4 ounces soft goat cheese

Steps:

  • Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
  • Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
  • Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
  • Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

SOUFFLéD CRAB & ASPARAGUS TART



Souffléd crab & asparagus tart image

This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad

Provided by Mary Cadogan

Categories     Lunch, Main course

Time 1h35m

Number Of Ingredients 10

300g ready-made shortcrust pastry
25g butter
25g plain flour
300ml milk
freshly grated nutmeg
2 good pinches chilli powder
200g white crabmeat , fresh or frozen and defrosted
140g asparagus tips
3 eggs , separated
3 tbsp finely grated parmesan

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
  • Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
  • Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
  • Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.

Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.18 milligram of sodium

CRAB ASPARAGUS TART



Crab Asparagus Tart image

This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.

Provided by Kozmic Blues

Categories     Crab

Time 1h

Yield 2 tarts

Number Of Ingredients 13

1 lb butter, cold and diced
4 cups flour
4 tablespoons cold water
1 cup ricotta cheese
3 eggs, lightly beaten
1/2 cup cream
1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1/2 cups fresh tomatoes, diced
10 -12 asparagus spears, cut into ½ inch pieces
1/2 lb lump crabmeat
1/4 cup freshly grated parmesan cheese
olive oil, to saute
garlic, to saute
salt and pepper

Steps:

  • Make the crust: Place the butter, flour and water in a food processor.
  • Pulse until it begins to form a dough.
  • Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
  • For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
  • Add tomatoes just enough to warm through.
  • In a large bowl, mix together ricotta, eggs, cream and parmesan.
  • Add salt and pepper to taste.
  • Preheat oven to 350 degrees.
  • Remove dough from refrigerator.
  • Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
  • Place each in bottom of a 9” pie pan.
  • With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
  • Remove from the oven and let cool.
  • Pour half of the filling inside each of the two baked crusts, and return to the oven.
  • Bake for about 40-45 minutes, until the batter is set and slightly golden on top.

Nutrition Facts : Calories 3284.7, Fat 233.9, SaturatedFat 143.5, Cholesterol 1031.4, Sodium 2617.5, Carbohydrate 214.6, Fiber 11.1, Sugar 10.5, Protein 85.8

MUSHROOM-CRAB-ASPARAGUS TART



Mushroom-Crab-Asparagus Tart image

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;)

Provided by Manami

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

9 ounces box.green giant frozen asparagus cuts
1/4 cup butter or 1/4 cup margarine
1 lb fresh button mushrooms or 1 lb cremini mushroom, coarsely chopped
1/2 cup bread crumbs with parmesan cheese
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese or 2 cups swiis cheese
1/2 lb lump crabmeat
8 ounces garlic-and-herb spreadable cheese (we used Boursin cheese)
4 eggs
2 tablespoons chopped fresh parsley

Steps:

  • Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook asparagus as directed on box; drain and cool.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat.
  • Add mushrooms; cook about 5 minutes, stirring frequently, just until tender.
  • Stir in bread crumbs, Parmesan cheese, and pepper.
  • Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish.
  • Sprinkle shredded cheese over mushrooms.
  • Top with asparagus and crabmeat.
  • In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley.
  • Beat with electric mixer on medium speed or cover and blend on low speed until smooth.
  • Pour evenly over crabmeat.
  • Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown.
  • Sprinkle remaining tablespoon parsley over top.
  • Let stand 10 minutes before serving.
  • Carefully remove side of pan.
  • Cut into wedges or squares.

Nutrition Facts : Calories 374, Fat 26.9, SaturatedFat 15.9, Cholesterol 195.8, Sodium 733.7, Carbohydrate 6.7, Fiber 1.2, Sugar 1.3, Protein 27.4

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