- 1/4 cup thinly sliced bacon (optional)
- 1 large shallot, thinly sliced
- 1 sheet puff pastry
- 6 whole eggs
- Half-and-half, as needed
- Salt and pepper, to taste
- 3 tablespoons chopped fresh herbs in any combination of the following: basil, thyme, dill, rosemary, chervil, savory
- 1 cup cooked Dungeness crab
- 2 cups grated Gruyère cheese
- Red pepper strips, for garnish (optional)
Preheat oven to 375° F.
Cook bacon for 2 minutes in a sauté pan over medium-high heat. Add shallots and cook for 2 to 3 minutes more, or until bacon is lightly crisp. Drain off excess fat and set aside. If not using bacon, sauté shallots with a pinch of salt and pepper in a little olive oil until golden. Chill well.
Roll out pastry to form a 12-inch square. Gently fit it into a 9- or 10-inch tart pan. Trim any excess pastry.
Break eggs into a measuring cup. Note the measurement and transfer eggs to a mixing bowl. Add the same amount of half-and-half. (For example, if eggs measured 1 cup, add 1 cup half-and-half.) Add salt, pepper and herbs and combine well.
Spread bacon-shallot mixture in the bottom of the pastry-lined tart pan, top with crabmeat and cheese. Pour egg batter on top, being careful not to overflow the edges. Garnish with strips of red peppers and whole herbs.
Bake for about 45 minutes or until the center is set. Allow to cool for 10 minutes before slicing.