Souffléd Crab Asparagus Tart Recipes

CRAB ASPARAGUS TART

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.

CRAB AND ASPARAGUS TART

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.