Leeks, sliced - (2 lb.) 10 cups
Garlic, minced - 3 Tbsp.
Vegetable oil - (2 oz.) 1/4 cup
Fresh thyme, finely chopped - (2 oz.)
3/4
cup
Chopped parsley - (1 oz.) 1/2 cup
Chopped chives - (1 oz.) 1/2 cup
Alaska Dungeness Crabmeat, shredded
- 8 cups
Swiss or Jarlsberg cheese, shredded
or chopped
- (1 lb.) 4 cups
Dried bread crumbs - 1/2 cup
Cayenne pepper - 1 tsp.
Salt - To taste
Frozen puff pastry, thawed - 4 lbs.
Egg yolk - 2
Water - 2 Tbsp. |
Cook leeks and garlic in oil over medium
heat, until leeks are soft, adding
water
if necessary to prevent scorching.
Stir in thyme, parsley and chives;
continue
cooking additional 2 to 3 minutes.
In bowl, combine crabmeat, cheese,
bread
crumbs, cayenne pepper and salt.
Preheat oven to 400°F. Divide puff
pastry
into 8 parts and lightly roll out each.
Fit
8 ounces pastry into each 9-inch tart
or
pie pan, trimming edges.
Divide and portion crab filling over crusts.
Top with remaining crusts; trim and seal
edges. Brush with egg wash. Bake until golden
brown and puffed, about 30 minutes.
To serve, cut each tart into 6 servings.
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