Warm Crab, Red Fife Tart Recipe

Make pastry

In a large bowl whisk together red fife flour, all-purpose flour and 1/2 tsp salt. Add cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-size butter pieces remaining (about 6–8 rotations).

Stir the egg yolk into the ice water and add the cold vegetable oil if using. Sprinkle the liquid over the flour mixture a tablespoon at a time and fold gently with a spatula until the dough just holds together when pinched. Do not overwork. If too dry add another teaspoon of ice water.

Turn the dough onto a lightly floured surface and gently press into a 5–6 inch disk. Wrap in plastic and chill in the refrigerator for at least 30 minutes (can be chilled up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface roll the chilled dough to about 1/8" thickness and line a 9-inch tart pan (preferably with removable bottom) pressing dough into edges. Trim excess and chill the lined tart shell in the freezer for 10 minutes to prevent shrinkage.

Line the shell with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, prick bottom lightly, then bake an additional 6–8 minutes until the crust is a pale golden and set. Remove and let cool slightly. Reduce oven to 350°F (175°C) if you will warm whole tart again later.

Cook leeks

In a medium sauté pan melt 2 tbs butter over medium-low heat. Add the sliced leeks and a pinch of salt. Cook gently, stirring occasionally, until the leeks are very soft but not browned, about 12–15 minutes.

Add milk to the pan and simmer gently for 3–4 minutes to meld flavors. Transfer the soft leeks and milk to a blender or use an immersion blender and puree until silky-smooth. Return to the pan and season with white pepper and grated nutmeg. Keep warm over the lowest heat while you prepare the crab filling; if the sauce thickens too much, thin with a tablespoon or two of milk.

Prepare filling

In a medium skillet melt 2 tbs butter over medium heat. Add the minced shallot and sauté until translucent and soft, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 2 tbs dry white wine, scraping any fond from the bottom. Let the wine reduce by about half, 1–2 minutes. Reduce heat to low and stir in the light cream and 1 lightly beaten egg; temper the egg by stirring a small spoonful of the warm cream mixture into the egg, then return to the pan while stirring constantly to avoid scrambling. Cook gently until the mixture thickens slightly, about 1 minute.

Remove pan from heat and fold in the picked crab meat, lemon juice, chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. The filling should be moist but not soupy—if too loose, briefly return to low heat to tighten; if too dry, add 1 tbs cream.

Preheat oven to 350°F (175°C) if not already. Spoon a thin, even layer (about 3/4 cup) of the warm leek soubise into the bottom of the pre-baked tart shell and spread to the edges—this creates a creamy cushion and barrier to keep the crust crisp.

Gently mound the warm crab filling (all of it) into the tart shell on top of the leek layer, smoothing the top. Brush the visible crust edge with the remaining beaten egg for color.

Bake the assembled tart for 10–12 minutes just to warm through and set the filling — the goal is warm crab, not a long bake. Remove from oven and let rest 5 minutes so the filling stabilizes.

Quick fermented daikon (if making fresh)

If you do not have pre-made fermented daikon: julienne or shave about 1/2 cup daikon into thin ribbons, toss with 1 tsp kosher salt and 1 tsp rice vinegar and let sit at room temperature for 20–30 minutes, stirring occasionally — for a quick lightly fermented, slightly tangy component. Drain excess liquid and pat dry.

To serve: Spoon any remaining warm leek sauce around the tart slice on the plate. Place a slice or wedge of the warm crab tart onto plates. Top with a small mound (about 1–2 tbsp) of fermented daikon to add acidity and crunch. Scatter microgreens, a pinch of lemon zest and a light drizzle (1 tsp) of extra virgin olive oil over the tart. Finish with a few flakes of finishing sea salt.

Serve immediately while the tart is warm. Leftovers: store refrigerated up to 2 days and rewarm gently in a 325°F oven until just warmed through.