Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (115g) unsalted butter, very cold and cubed
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (50g) yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (225g) lump crab meat, picked over for shells
  • 1/4 cup (6g) fresh parsley, chopped
  • 4 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1/4 teaspoon (1.5g) ground nutmeg
  • 1/4 teaspoon (1.5g) salt
  • 1/8 teaspoon (0.75g) black pepper
  • 1/2 cup (50g) Gruyère cheese, shredded (optional)

Instructions:

  1. Combine flour and salt in a bowl or food processor. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap, and chill for at least 1 hour.
  2. Roll out the chilled dough on a lightly floured surface. Carefully transfer to the tart pan, pressing into the bottom and up the sides. Trim excess dough and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden.
  3. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more. Gently fold in crab meat and parsley. Cook for 2 minutes, being careful not to overcook the crab.
  4. Whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper in a bowl. Sprinkle Gruyère cheese (if using) over the bottom of the pre-baked crust. Spread the crab mixture evenly over the cheese. Pour the egg mixture over the crab.
  5. Bake at 350°F (175°C) for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. Let cool slightly before slicing and serving.