Leek and Crab Tartlets
Leek and Crab Tartlets
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- 2/3 cup (150 ml) ice water
- 2 large leeks, white parts only, cut into 18 pieces, each about 1 inch (2.5 cm)
- 2 cups (190 g) leeks, green parts only, thinly sliced
- 3 tbsp butter
- 3/4 cup (180 ml) crème fraîche
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp chives, finely chopped
- 3/4 lb (340 g) snow crab meat, patted dry (see note)
- Flat-leaf parsley leaves, for sprinkling
Instructions
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
Leek and Crab Tartlets