Cornmeal Tartlets w/ Crab Spinach & Ham
List of Ingredients
Crust:
6 tablespoons unsalted butter, softened
1 3-ounce package cream cheese, softened
1 cup stone-ground red cornmeal*, divided
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon cayenne
2 to 3 tablespoons water
Filling:
6 large eggs
1 1/2 cups heavy cream
1/4 teaspoon cayenne
Pinch freshly grated nutmeg
1/2 cup slivered Smithfield ham
2 cups julienne-cut thoroughly cleaned fresh spinach leaves
1/2 pound jumbo lump crabmeat
*Stone-ground yellow, white or blue cornmeal can be substituted.
Recipe
Crust: Beat butter and cream cheese until light and fluffy. Add 1/2 cup cornmeal and mix thoroughly. Sift flour with salt, cumin and cayenne. Stir in remaining cornmeal. Stir dry ingredients and water into creamed mixture until incorporated. Shape into a ball, cover and refrigerate for 1 hour.
Cut dough into quarters. On a lightly floured surface, roll out one quarter of dough and use to line two tartlet pans; repeat with remaining pastry. Line each with foil or wax paper, fill with dried beans and bake in preheated 350 degree oven 20 minutes. Let cool; remove beans and foil.
Filling: In a mixing bowl, beat eggs, cream, cayenne and nutmeg into a smooth custard.
Divide ham, spinach and crabmeat among tartlet shells. Divide custard evenly among tartlets. Bake in preheated 375 oven until golden brown, 12 to 15 minutes. Serve hot.
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