Crab & Brie Tart Recipe
|1 stick butter||2 tablespoons dry white wine|
|1 leek, sliced, white part only||juice of 1 lemon|
|¼ cup onions, peeled and chopped||2 tablespoons brandy|
|¼ cup celery, chopped||1 pound crab claw meat|
|1 cup sliced mushrooms||¼ pound Brie cheese, rind removed|
|1 bay leaf||¼ cup green onions, sliced|
|1 tablespoon garlic, minced||sea salt to taste|
|¼ cup flour||fresh ground black pepper to taste|
|2 cups heavy whipping cream||4 large puff pastry shells|
In a medium saucepan melt the butter over medium-high heat.
Add the leek, onions, celery, mushrooms, bay leaf and garlic, and sauté until soft, about 5 minutes. Stir in the flour to make a white roux. Cook about 5 minutes to cook out the flour taste, but not to color the roux.
Add the cream, white wine and lemon juice, stirring to make a smooth sauce. Turn the heat to low, and simmer for 10 minutes.
Add the Brie, brandy, claw meat and green onions. Stir until the Brie has melted. Season to taste with salt and pepper. Remove from heat.
Heat the puff pastry according to package directions and spoon in the hot sauce allowing a small amount to spill out over one side.