Recipe

Crab-artichoke Heart Tart Recipe

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Ingredients

Directions

Step #1 Bake piecrust in a 9-inch quiche pan or pie plate according to package directions until golden.
Step #2 (Prick pastry to prevent puffing.
Step #3 )Combine crab & next 5 ingredients In a large-ish bowl; set aside.
Step #4 Whisk together eggs, half-and-half, & remaining ingredients in a small bowl.
Step #5 Fold egg mixture into crab mixture.
Step #6 Spoon into prepared tart shell.
Step #7 Bake at 350° for 35 to 40 mins, until top is lightly golden & center is set.
Step #8 Cool in pan 10 mins; serve warm.
Step #9 Wine note: Good crab is clean & fresh & pairs with almost anything.
Step #10 The challenge is the artichoke, as it is a notorious problem with wine.
Step #11 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.
Step #12 I am particularly fond of the Terrace Heights Estate 2003 ($18).
Enjoy the Crab-Artichoke Heart Tart recipe

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