Jack Cheese And Crab Tartlet

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour, for dusting
• 2 sheets puff pastry, thawed to room temperature (8-inch by 12-inch)
• 1 1/2 cups grated monterey jack cheese
• 1 lb fresh lump crabmeat
• 1/3 cup butter, melted
• 2 tablespoons mayonnaise
• 3/4 cup half-and-half
• 1/2 teaspoon garlic oil
• 1/2 teaspoon ground horseradish
• 1 shallot, chopped fine
• 1 tablespoon finely chopped parsley
• 1 pinch nutmeg
• salt and pepper

Recipe

• 1 preheat oven to 400° f.
• 2 to make puff pastry: dust flour over a work surface.
• 3 place puff pastry sheets on floured surface.
• 4 using a rolling pin, stretch the pastry sheets 2 inches each side.
• 5 gather four (six-inch) tartlet shell containers.
• 6 using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter).
• 7 place the cut pastry pieces inside each shell container, molding so the pastry fits just right.
• 8 with a fork, dock the bottom of each shell container.
• 9 to make the filling: in a bowl combine all other ingredients, incorporating well.
• 10 fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling.
• 11 bake in oven for 35 minutes or until a toothpick comes out clean upon insertion.
• 12 tartlets can be served over a sauté of wild mushrooms.