The Crab and Tarragon Tart is pure magic for seafood and pastry lovers alike. Imagine crisp, buttery puff pastry cradling silky eggs and tender crab, with fresh tarragon perfuming every bite. The combination of rich Gruyère, bright lemon, and subtle shallot creates a savory tart that’s both elegant and deeply comforting. Whether you’re hosting brunch or craving a special dinner at home, this tart dazzles as an impressive centerpiece and is sure to become a dish you’ll crave again and again.

Crab and Tarragon Tart Recipe - Recipe Image

Ingredients You’ll Need

This tart shines because of its balanced, thoughtfully chosen ingredients. Each one, from the delicate crab meat to the aromatic tarragon, adds something unique to the flavor, texture, or color, coming together in beautiful harmony. Here’s what you’ll need, plus a quick tip for each:

Puff pastry: For that irresistibly crisp and flaky crust—store-bought is fine, just remember to thaw it.
Olive oil: Use a good-quality oil for sautéing the shallot and adding subtle richness.
Shallot: Finely chopped shallot brings gentle sweetness and depth.
Eggs: The foundation for the custard filling; large eggs will give you a lush, creamy texture.
Heavy cream: Adds a luscious, decadent richness to the tart.
Whole milk: Balances the heaviness of the cream with a little lightness.
Salt: Essential to amplify all the lovely flavors.
Black pepper: Fresh-cracked for a subtle bite and aroma.
Fresh tarragon: The fragrant star! Tarragon’s mild, anise-like flavor infuses the tart beautifully.
Dijon mustard: Just a hint brings brightness and subtle zing.
Lump crab meat: Choose the freshest crab you can find for sweet, tender bites in every slice.
Gruyère cheese: This nutty, melty cheese delivers richness and a golden top.
Lemon zest: Don’t skip this; freshly grated zest lifts the whole tart with its spritzy fragrance.

How to Make Crab and Tarragon Tart

Step 1: Prepare the Puff Pastry Shell

Preheat your oven to 375°F (190°C). Unroll your thawed puff pastry and use a rolling pin to fit it into a 9-inch tart pan, pressing it into the edges and trimming any excess. To keep the base from puffing up, prick all over with a fork. Chill the lined pan for 10 minutes so the pastry stays nicely shaped in the oven.

Step 2: Blind Bake the Tart Shell

Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes to set the crust. Remove the weights and parchment, then return the shell to the oven for another 5 minutes until it’s just lightly golden. This step keeps your tart sturdy and avoids a soggy bottom!

Step 3: Sauté the Shallot

While the shell bakes, heat a tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped shallot and cook for about 3 minutes, just until it softens and turns translucent. Remove from heat and let it cool for a moment.

Step 4: Prepare the Custard Mixture

In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, chopped tarragon, Dijon mustard, and lemon zest. Blend until smooth, then stir in the sautéed shallot. This is where those flavors start to mingle!

Step 5: Assemble the Crab and Tarragon Tart

Spread the lump crab meat evenly over the cooled, pre-baked tart shell. Sprinkle Gruyère cheese liberally over the crab, making sure every bite will be cheesy and decadent. Pour the creamy egg mixture on top, gently spreading it out so the crab and cheese are covered and the filling is evenly distributed.

Step 6: Bake Until Golden and Set

Slide your tart onto the center rack and bake for 25–30 minutes. When the top looks golden and the center is just set, it’s ready! Let your Crab and Tarragon Tart cool for a few minutes (it’ll slice more cleanly this way), then serve warm or at room temperature.

How to Serve Crab and Tarragon Tart

Garnishes

A simple garnish can make your Crab and Tarragon Tart look as wonderful as it tastes. Try a scattering of finely chopped fresh tarragon or chives for color and freshness. A dusting of extra lemon zest or a few microgreens will add flair and a pop of flavor.

Side Dishes

This tart is the star, so side dishes should play a supporting role. A crisp green salad tossed in a citrusy vinaigrette is perfect for balance. Pair with roasted asparagus, blanched green beans, or a light tomato salad to keep things fresh and vibrant.

Creative Ways to Present

Transform each slice into a work of art! Serve individual tart wedges over a puddle of lemony crème fraîche, or cut the tart into elegant squares for a brunch buffet. For a party, make mini versions using a muffin tin—everyone loves their own personal Crab and Tarragon Tart!

Make Ahead and Storage

Storing Leftovers

Leftover Crab and Tarragon Tart keeps beautifully. Once cooled, wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen, making it even more delicious the following day.

Freezing

To freeze, let the tart cool completely, then wrap the whole tart or individual slices in several layers of plastic wrap followed by foil. Store in the freezer for up to 1 month. Thaw in the fridge overnight for best texture.

Reheating

For the best results, reheat slices in a 325°F (160°C) oven for about 10–15 minutes until warmed through and the crust crisps back up. While the microwave is quick, it may soften the pastry, so oven reheating is your friend here.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! While fresh lump crab is the ultimate treat for this Crab and Tarragon Tart, high-quality canned crab works well too. Just be sure to drain it thoroughly and pick out any remaining bits of shell for the best texture.

What can I substitute for Gruyère cheese?

If Gruyère isn’t available, try Swiss cheese or even a mild cheddar for a different flavor. Fontina and Comté are also great options that melt beautifully and pair well with crab.

Is it possible to make this tart gluten-free?

Definitely! Use your favorite gluten-free puff pastry (which is increasingly available at specialty stores), or make a gluten-free shortcrust base for your Crab and Tarragon Tart. Double-check all labels to ensure your ingredients are gluten-free.

Can I add other herbs or flavors?

Yes! While tarragon gives the tart its signature aroma, feel free to experiment with fresh chives, dill, or parsley. A touch of Old Bay seasoning in the custard can give a classic seafood twist.

What’s the best way to serve this at a party?

For gatherings, cut the tart into small squares or wedges and place them on a platter. The Crab and Tarragon Tart holds its shape well at room temperature, making it ideal for buffets or elegant brunches.

Final Thoughts

If you’re looking for a new showstopper or just want to treat yourself to something special, you simply must give this Crab and Tarragon Tart a try. It’s a labor of love, but oh, is it worth every moment. Enjoy every dreamy, savory bite!

Crab and Tarragon Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the exquisite flavors of crab and tarragon with this delightful Crab and Tarragon Tart. A buttery puff pastry base holds a luscious filling of lump crab meat, Gruyère cheese, and a blend of savory seasonings, all baked to golden perfection. Perfect for a special brunch or a light dinner, this tart is sure to impress your guests.

Ingredients

Scale

Puff Pastry:

1 sheet puff pastry (thawed)

Filling:

1 tablespoon olive oil
1 small shallot (finely chopped)
2 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh tarragon (chopped)
1/2 teaspoon Dijon mustard
1 cup lump crab meat (drained and picked over)
1/2 cup grated Gruyère cheese
1 teaspoon lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tart Shell: Preheat the oven to 375°F (190°C). Roll out the puff pastry and press it into a 9-inch tart pan, trimming the edges. Prick the base with a fork and chill for 10 minutes. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
Prepare Filling: Meanwhile, heat the olive oil in a small skillet over medium heat and sauté the shallot until soft, about 3 minutes. In a bowl, whisk together the eggs, cream, milk, salt, pepper, tarragon, Dijon mustard, and lemon zest. Stir in the cooked shallot.
Assemble and Bake: Spread the crab meat evenly over the pre-baked tart shell. Sprinkle with Gruyère cheese. Pour the egg mixture over the top, making sure it’s evenly distributed. Bake for 25–30 minutes or until the center is set and the top is golden. Cool slightly before slicing and serving.