Mushroom Crab Asparagus Tart
Indulge in the savory elegance of this Mushroom Crab Asparagus Tart, a delightful centerpiece for brunch, lunch, or an upscale dinner. Featuring a flaky, golden puff pastry crust, this tart is layered with sautéed button mushrooms, tender asparagus spears, and sweet, succulent crab meat. A rich custard of eggs, heavy cream, and Parmesan cheese binds the ingredients together, creating a luxurious harmony of flavors. Finished with a hint of garlic and fresh parsley, this easy yet impressive recipe is as visually stunning as it is delicious. Perfect for entertaining or elevating your everyday meals, this tart combines gourmet ingredients with simple techniques for a dish that’s truly unforgettable.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 tablespoons Unsalted butter
- 200 grams Button mushrooms, sliced
- 2 cloves Garlic, minced
- 100 grams Asparagus spears, trimmed
- 150 grams Cooked crab meat
- 3 large Eggs
- 180 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a tart pan.
Roll out the puff pastry sheet and press it into the tart pan, trimming any excess edges. Prick the base with a fork to prevent puffing while baking.
Blind-bake the pastry by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
In a skillet, heat the unsalted butter over medium heat. Add the sliced mushrooms and sauté for 5 minutes until softened and golden. Add the minced garlic and cook for another minute. Set the mushroom mixture aside.
Bring a small pot of water to a boil. Blanch the asparagus spears in the boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking. Pat them dry and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, chopped parsley, salt, and black pepper.
Spread the sautéed mushrooms evenly over the base of the pre-baked pastry. Layer the cooked crab meat and then arrange the blanched asparagus spears on top.
Carefully pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Bake the tart in the preheated oven for 30–35 minutes, or until the filling is set and the top is golden brown.
Allow the tart to cool slightly before slicing and serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 270 mg | 6% | |
*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.
