Dungeness Crab Spring Tart

The best thing about Rosé is you can drink it all day long! Enjoy it on the patio at brunch or with a light dinner. This Dungeness Crab Spring Tart and Laurel Glen Rosella are a perfect pairing for a spring brunch or serve it up with a nice green salad and you have a light dinner.

Recipe below.

Dungeness Crab Spring Tart

2018-05-29 10:39:33

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Crust

1. 2 cups all purpose flour
2. 1 stick cold unsalted butter, cubed
3. ½ teaspoon salt
4. ½ teaspoon pepper
5. 1 egg
6. ¼ cup ice water

Filling

1. 1 cup Dungeness crab meat
2. 5 stalk asparagus, diced & blanched.
3. 1-cup fresh or frozen green peas
4. ½ cup ricotta cheese
5. ½ cup sour cream
6. 4 eggs
7. 1 cup grated Parmesan cheese
8. ½ teaspoon salt
9. ½ teaspoon pepper
10. ¼ teaspoon garlic powder
11. dash cayenne pepper

Crust

1. Pulse the flour, salt and pepper in the bowl of a food processor. Gradually add in the cold butter, pulse until you have a sandy texture. Add in the egg and water and pulse until all comes together. Wrap dough with plastic wrap and form into a disk. Chill for at least one hour.
2. Once chilled roll out the dough large enough to fit a 10-inch tart pan. Gently lay the dough in to the pan and press it to the sides so you have a nice right angle between the sides and the bottom. Trim off excess dough.
3. Prick the dough with a fork all over the bottom. Line the tart with parchment paper and weigh down with pie weights or dried beans. Place in a 350-degree oven and bake for 14 minutes. After 14 minutes remove the parchment and weights. Press down any spot that might have bubbled. Bake until lightly golden, about 10 minutes. Remove from oven and cool.

Filling

1. In a blender add the eggs, ricotta, sour cream, ¾ cup of the peas, Parmesan, and seasonings. Blend until smooth.
2. Sprinkle the crabmeat in the prepared crust and gently pour the filling into the crust. Sprinkle the asparagus and remaining peas over the top.
3. Bake at 350 degrees F. for 40-45 minutes. Allow to cool and remove tart pan ring.
4. Enjoy warm or at room temperature.

By Shaun Myrick

Shaun Myrick https://www.shaunmyrick.com/