Crab-Artichoke Heart Tart

Crab-Artichoke Heart Tart

Coastal Living JANUARY 2005

  • Yield: Makes 6 servings


  • 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 Gruyère 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


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

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.

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

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


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Crab-Artichoke Heart Tart Recipe