Ingredients: |
Ingredients: Spinach and Crab Tarts:
2 tbsp. unsalted butter, plus 3 tbsp. melted for the phyllo dough
1 small onion, finely chopped
1 tbsp. olive oil
1 lb. fresh spinach, tough stems removed
2 garlic cloves, minced
Salt
1/2 lb. lump crabmeat, picked over
4 oz. feta cheese, preferably Bulgarian, crumbled
1 large egg
1 large egg white
1 tbsp. heavy cream
1/8 tsp. paprika
Pinch of cayenne pepper
6 sheets of phyllo dough
Sauce:
2 large tomatoes, finely chopped
1/2 tsp. red wine vinegar
1 tbsp. tomato paste
Salt
2 cups fresh basil leaves
1/2 cup extra-virgin olive oil
1/3 cup mayonnaise
1/4 cup flying fish roe (orange caviar)
1 tsp. fresh lemon juice
1/2 tsp. dijon mustard
1/4 cup balsamic vinegar
Fresh Chervil Sprigs (optional)
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Directions: |
Directions:Spinach and Crab Tarts:
Melt 1 tbsp. of the butter in a small saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until translucent, about 6 minutes.
In a large skillet, melt the remaining 1 tbsp. butter in the olive oil. Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes. Stir in the garlic and 1/4 tsp. salt. Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid. Transfer the spinach to a large bowl; reserve 1/4 cup of the liquid.
Add the reserved spinach liquid to the sautéed onion. Bring to a boil over high heat and boil for 2 minutes. Add the mixture to the spinach along with the crabmeat and feta. In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and 1/4 tsp. salt. Stir the mixture into the spinach.
Preheat the oven to 350º. Lightly butter six 3 oz muffin cups in a 12 cup muffin tin. Spread 1 sheet of phyllo on a work surface; keep the remaining sheets covered with a damp towel. Brush the phyllo with some of the melted butter. Lay another sheet of phyllo on top, brush with butter and repeat the process with 1 more sheet of phyllo and more butter. Cut the phyllo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings. Repeat the process with the remaining phyllo and melted butter. Using scissors, trim the corners of the phyllo, then neatly fold in the over-hanging edges.
Meanwhile, make the Sauces:
In a blender, combine the tomatoes, red wine vinegar and tomato paste. Season with salt and puree until smooth. Strain the tomato coulis into a medium bowl.
Rinse and dry the blender. Add the basil and olive oil and puree until smooth. Scrape the basil oil into a small bowl and season with salt.
In another small bowl, combine the mayonnaise, fish roe, lemon juice and mustard.
Spoon the crab filling into the phyllo-lined cups. Bake the tarts in the center of the oven for about 30 minutes, or until the phyllo is golden brown and the filling is set. Let cool slightly in the muffin tin.
Transfer the crab tarts to individual plates. Top each tart with a heaping teaspoon of flying fish roe mayonnaise. (serve the remainder with sliced tomatoes, or stir it into tuna salad.) Drizzle the tomato coulis, basil oil and balsamic vinegar separately around each tart, garnish with chervil sprigs and serve. |
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