Crab Asparagus Tart
Elevate your appetizer or brunch menu with this exquisite Crab Asparagus Tart, a savory treat that perfectly balances delicate flavors and elegant presentation. Featuring a golden, flaky puff pastry crust as its base, this tart is layered with succulent crab meat, tender blanched asparagus, and a rich, velvety custard of eggs, heavy cream, and Parmesan cheese. The combination of seafood and fresh vegetables creates a harmonious blend of textures and flavors, accentuated with just the right touch of seasoning. Ready in under an hour, this recipe is both refined enough for entertaining and simple enough for weekday indulgence. Serve it warm or at room temperature for a show-stopping dish that’s as versatile as it is delicious. Perfect for keywords like "crab tart recipe," "asparagus tart," and "easy puff pastry recipes."
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 package puff pastry sheet
- 200 grams crab meat
- 200 grams asparagus
- 3 large eggs
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter
Instructions
Preheat the oven to 200°C (400°F).
Unroll the puff pastry sheet onto a tart pan or baking sheet, pressing into the corners to form a crust. Trim any excess dough around the edges.
Prick the base of the pastry with a fork to prevent it from puffing unevenly during baking. Place a sheet of parchment paper over the crust 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.
While the crust is baking, prepare the asparagus by snapping off the tough ends and cutting the stalks into 3-inch pieces. Blanch them in boiling water for 2 minutes, then transfer to an ice water bath to stop the cooking process. Drain and pat dry.
In a medium skillet, melt the butter over medium heat. Add the crab meat and cook for 1-2 minutes to remove any excess moisture. Set aside.
In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper until smooth.
Spread the cooked crab meat evenly over the pre-baked pastry crust. Arrange the blanched asparagus pieces on top in a single layer.
Carefully pour the egg and cream mixture over the fillings, ensuring it spreads evenly across the tart.
Bake the tart in the oven at 200°C (400°F) for 25-30 minutes or until the custard is set and the top is golden brown.
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
