First, I’d like to dedicate this post/recipe to ExpatWomen.com, a fabulous blogging community that is celebrating its 3rd birthday on January 16th. I’m proud to be a member and have enjoyed discovering other expat bloggers and learning about their adventures!

Ok, now down to business. I took possession of this recipe while I was in the States over the holidays and I am admittedly proud of my culinary skills which seem to be improving with every recipe I steal procure. This comes from “Tapas” by Tee and Doeser with my modifications.

(Makes 24)

1 tbsp Spanish Olive Oil (didn’t have that, used olive oil)

1 small onion, finely chopped (try to keep the tears out of the bowl. I opened the window and started screaming. I think the building thought Cédric was beating me)

1 garlic clove, finely chopped (with a lovely enduring fragrance under the finger nails)

Splash of dry white wine (may have been more than a splash)

2 eggs

2/3 cup milk or light cream (I did a mix of both)

6 oz/175g canned crabmeat, drained (for French chefs, I got mine at monoprix)

1/2 cup Manchego grated (best cheese ever)

2 tbsp chopped fresh flat-leaf parsley (I’m going to pretend that Cédric didn’t start clipping the leaves with dirty scissors)

Pinch of nutmeg

salt and pepper to taste

I bought mine for the sake of time but you need 500g (1 lb 2 oz). I’m not going to lie, I don’t feel like typing out the recipe for a pie crust 🙂 Look online, there are tons. If I make my own, I typically use this olive oil whole wheat crust. 

Preheat oven to 375°F/190°C. For crabmeat filling, heat the olive oil in a skillet, adding the onion and cook for 5 minutes (until softened but NOT browned). Then add the garlic (and run away), cook for an additional 30 seconds. Add the splash (or bottle) of dry white wine for 1-2 mins.

Lightly whisk eggs in a large bowl, adding in the milk and/or cream. Add crabmeat, heavenly cheese, parsley and finally the onion mixture. Season this with nutmeg, salt and pepper then mix well.

Thin out the dough on a floured surface and cut the pastry into 18 circles (we tested and used a coffee mug with a relatively wide mouth to make circles that would be big enough for our muffin pan). Pile the extra trimmings together and cut out an additional 6 circles. Line the tartlet pans, spoon in the mixture (carefully) without overfilling them.

Bake for 25-30 minutes or until golden brown. Let them deflate (or in more professional terms, SET). Since our wimpy French oven is smaller than standard American ovens, we cooked it between 20-23 minutes.

Enjoy with a smile and a glass of that wine, if there’s any left.

Bon appétit!