Crab Flamiche

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Inspired by the traditional leek tart from Northern France, I’ve added local in-season Dungeness crab and sliced fennel. Most crab tart recipes include cheese, but I didn’t want anything to compete with the sweet, subtle flavor of the crab. With just leeks, sliced fennel and a bit of herb, the pureness of the crab is striking. This pairs well with a dry sparkling wine, Sauvignon Blanc, or Albariño.

Crab Flamiche

Pastry for 9” tart pan:

1 cup organic white flour
5 tbsp organic unsalted butter
1-3 tbsp cold water

For filling:

1 lb fresh crabmeat
2 large leeks, thinly sliced
1 large fennel bulb, thinly sliced
1-2 tbsp. butter
1 cup organic heavy cream
3 egg yolks
1 tbsp chopped thyme and marjoram
smoked sea salt to taste
white pepper to taste

Sauté the leeks and fennel in butter until soft and beginning to brown, then cool for a few minutes. Whip together the cream and egg yolks. Stir in the sautéed leeks and fennel. Break up any large clumps of crabmeat and fold in along with the herbs, salt and pepper. Pour into tart pan with prepared pastry crust, and bake at 350˚F for about 40 minutes or until lightly and evenly browned.

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