Pecan Crusted Crab Tartlet with Boursin Cheese, Caramelized Onions,
Roasted Garlic and Tomatoes
Top Six Recipes/ Boursin's "Chef of the Year" Contest
November 2001
John Gilchrist, CEC
Metairie Country Club New Orleans, LA
Makes 4 servings
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
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
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
Mix tomato, olive oil, balsamic vinegar,
basil chiffonade, sugar, and salt and pepper in bowl. Refrigerate for later assembly.
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
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 |
