House Recipe
Crab, red pepper, green onion, gruyere cheese
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Ingredients
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Filling
Topping & Assembly
Method
Filling
- 1
Prepare vegetables
Finely dice the red bell pepper until you have about 1/2 cup. Thinly slice the green onions, separating white and pale green parts from the darker green tops if you want a milder onion flavor.
- 2
Sauté aromatics
In a medium skillet, melt 2 tablespoons butter over medium heat. Add the diced red pepper and the white/pale green parts of the sliced green onions. Sauté until softened, about 3–4 minutes, stirring occasionally, but do not brown.
- 3
Make roux & béchamel
Reduce heat to medium-low. Sprinkle the 2 tablespoons of flour over the softened vegetables and stir continuously for 1 minute to cook the raw flour taste. Gradually whisk in 1 cup of whole milk until smooth. Continue cooking and whisking until the mixture thickens to a creamy sauce that coats the back of a spoon, about 3–5 minutes.
- 4
Finish filling
Remove the skillet from heat. Stir in 1 cup grated gruyere until melted and smooth. Add 10 oz lump crab meat, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently fold the crab into the sauce, taking care not to break up large lumps. Taste and adjust seasoning.
- 5
Cool filling
Transfer the crab mixture to a bowl and let it cool to room temperature, then refrigerate for at least 20–30 minutes until slightly firm. Cooling prevents the puff pastry from becoming soggy during baking.
Topping & Assembly
- 6
Preheat oven & prepare pastry
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. On a lightly floured surface (or on parchment), roll each puff pastry sheet briefly to even thickness if needed. If making individual servings, cut each sheet into 4 squares (for 8 total). For a single large 'house' tart, leave sheets whole and overlap to form a rectangular base, trimming edges as desired.
- 7
Assemble
For individual tarts: Place 8 pastry squares on the prepared sheet. Spoon about 2 tablespoons of the cooled crab filling onto the center of each square, leaving a 1/2-inch border. For a large tart: spread the cooled filling evenly over the pastry, leaving a 3/4-inch border. Avoid overfilling to ensure proper puffing.
- 8
Egg wash & cheese
Beat the egg with 1 teaspoon water to make an egg wash. Brush the exposed pastry borders lightly with the egg wash to encourage browning. Sprinkle the reserved 1/4 cup grated gruyere over the tops of the filling (and borders if you like extra crunch). Reserve a little of the green onion tops for garnish.
- 9
Bake
Bake in the preheated oven until the pastry is golden and puffed and the cheese is bubbling, 15–20 minutes for individual tarts or 20–28 minutes for a large tart. Rotate the baking sheet halfway through for even browning.
- 10
Finish & serve
Remove from oven and let rest on the baking sheet 5 minutes to set. Sprinkle the remaining sliced green onion tops and chopped parsley over the tarts. Slice and serve warm. Leftovers keep covered in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven until warmed through to preserve crispness.