A really easy and delicious appetizer any time of year!
- 24-30 mini tart shells
- 1 tablespoon of extra virgin olive oil
- 1 small onion finely chopped
- 1 garlic clove
- 1 tablespoon of dry white wine
- 2 eggs
- 2/3 cup milk
- 1 tin of crabmeat (120-170g) – either “chunk crabmeat” or “crabmeat” – choose your preference. You can find the crabmeat with the canned tuna and salmon.
- 1/2 cup grated parmesan cheese
- 2 tablespoons of chopped parsley
- A pinch of nutmeg
- Coarse salt and freshly ground pepper to taste
- A sprinkling of dried dill
- Preheat oven to 375 degrees and line a large baking sheet with aluminum foil, and arrange tart shells on top.
- Heat olive oil in a skillet on medium high and cook onion until softened – about 5 minutes. Add garlic and cook for an additional 30 seconds.
- Add white wine and cook until almost evaporated, 1-2 minutes. Remove from heat.
- While onion mixture cools slightly, combine eggs and milk and whisk lightly, then add crabmeat, parmesan, parsley and nutmeg. Season with a pinch of coarse (kosher) salt, and a few grinds of freshly ground pepper.
- Add onion mixture into egg and crabmeat mixture and combine lightly.
- Fill the tart shells with the crab mixture. Do not overfill or they will overflow as they bake. Mixture will fill 24-30 tart shells.
- Finish each tart with a tiny sprinkle of dried dill on top.
- Bake for 25 minutes. Tarts can be served immediately, or at room temperature. They may also be baked ahead of time and then reheated. They also freeze well, and can be re-heated from frozen.
Note: I have found when freshly baked you can’t remove the tarts from their individual tins for prettier presentation without breaking. However, once fully cooled, they pop out easy, so the bake ahead, re-heat option is better if you want them tin-less!