Crust
2 cups all purpose flour
1 tsp. salt
1 1/2 cups chilled unsalted butter
1/2 cup cold water
1 1/2 cups finely chopped pecans
1/2 cup breadcrumbs
Garnish
1 cup diced tomato (seedless and skinless)
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1 tbsp. basil chiffonade (thinly sliced)
1 tsp. sugar
pinch of salt and pepper
1 tbsp. chopped chives
4 sprigs fresh basil leaves
Filling
2 cups whipping cream
4 large eggs
pinch nutmeg
pinch cayenne
pinch salt
dash Tabasco
8 oz. jumbo lump crabmeat
butter
1 cup onions
1 cup roasted garlic
1 cup Boursin Pepper Cheese
Crust
Combine flour and salt in food processor. Add 3/4 cup butter and blend until butter is in small pieces. Blend in water to form a moist clump. Gather dough into ball and flatten into disk. Wrap in plastic wrap and chill for one hour.
Cut dough into 4 equal pieces. On a lightly floured surface, roll out pieces into an 8-inch round. Mix pecans and breadcrumbs. Spread remaining butter in four 6-inch tartlet pans and coat with breadcrumb mixture. Fit each round into pans, pressing lightly. Cut off excess dough. Freeze 30 minutes.
Line dough with parchment paper and pie weights. Bake at 400 degrees for 15 minutes or until pale golden brown. Cool.
Garnish
Mix tomato, olive oil, balsamic vinegar, basil chiffonade, sugar, and salt and pepper in bowl. Refrigerate for later assembly.
Filling
In 12-inch nonstick skillet, melt butter over medium heat and cook onions, stirring occasionally, 8-10 minutes or until golden brown. Whisk whipping cream, eggs, nutmeg, cayenne, salt and Tabasco in bowl until thoroughly combined. Arrange crusts on sheet pan and divide crabmeat, caramelized onions, garlic and Boursin Pepper Cheese in each. Fill each with whipping cream mixture and bake at 350 degrees for approximately 15 minutes, or until golden brown. Let rest 5 minutes; gently push up pan bottoms to remove tartlets from pans. Garnish each tart with 1/4 cup of the tomato mixture, chopped chives, and basil sprigs.
Copyright 2001 Boursin Cheese
Posted: 2/20/2010 6:29:59 PM