Crabmeat & Pepper Tart

Crab Tartmakes 1 large tart

For the pastry:
1½ cups plain flour
a good pinch of salt
3 oz (¾ stick) butter, cold, chopped into cubes
1 egg yolk plus 1 tablespoon cold water


For the filling:
2 tablespoon butter or olive oil
1 onion, diced
2 cloves garlic, diced
⅓ cup roasted peppers (use jarred or home-made, fresh bell pepper also works!), sliced
1 5-ounce can crab meat, TJs brand is awesome!
3 eggs
1 cup cream cheese (cream also works), softened
A handful parsley, chopped


For the pastry: 

Preheat oven to 350°F.

Put the flour & salt in a food processor and aerate with a couple of on-off pulses. Add the butter and process until the mixture resembles fine breadcrumbs. Add the yolk and water until the pastry *just* draws together. You may find you need to add a bit more water, but do so a little at a time. Turn the dough onto a cutting board and knead briefly until you have a flat disk. Don’t fret if you don’t have a food processor, just combine the dough as lightly as possible, using your fingertips to rub the butter into the flour. When you add the liquid, knead just enough so that it comes together as a dough.

Unless it is a very hot day, you can roll out the pastry right away without chilling. Roll out into a round at least 2 inches larger than your tart tin. We always roll the dough in between two pieces of plastic wrap! A bit of sprinkled flour will ensure quick-release. Gently line the pastry tin and prick all over with a fork (this is called “docking” the pastry, and will allow any steam to escape gently – rather than creating air bubbles that pop and create holes in your pastry). Then, pop in the fridge to rest at least an hour, or into the freezer for 10 minutes. Remember to save any leftover pastry to use as “glue” should you need it later!

To bake “blind”, line the chilled case with parchment paper, fill with baking beans or rice, and cook for 10 minutes. Remove the beans and cook for another 10 minutes until the tart shell is a light biscuit brown. If there are any rips or holes in the pastry, repair with “glue”.

Once you are comfortable with this process, please experiment!  What about substituting nut meal for the flour, like almond meal? A handful of grated parmesan?  What about some chopped herbs, like thyme or rosemary? Be adventurous!

Make the filling:

Preheat oven to 350°F.

In a large sauté pan over medium heat, melt the butter (or heat oil) and add the onions and garlic. Sweat for a few moments and add the peppers. Lastly, add the crabmeat, stir and allow to cool slightly. Taste — it may needs some salt, pepper, or a squeeze of half a lemon. A shake or two of Tabasco is great to spice things up!

In a mixing bowl, crack the eggs and add the cream cheese. Stir in the parsley, and then the crab mixture. Pour into the tart shell and bake for about 40 minutes, or until cooked through and golden on top.

Crabmeat & Pepper Tart Crabmeat & Pepper Tart

Leave a Comment

Name (required)

Email (will not be published)