Puff Pastry Tartlets with Crab
- For the tartlets
- 500 grams Puff pastry dough
Thaw the puff pastry.
Thaw the crab meat.
In a bowl, whisk the eggs, then stir in the cheese and the cream. Season with salt and pepper. Peel the garlic, squeeze through a press and stir with the mixture.
Rinse the snow peas and blanch in boiling salted water for 4 minutes.
Roll out the dough on a floured surface and line the greased tartlet molds with the dough, then remove the excess dough.
Spread half of the crab and snow peas on the dough.
Pour the cheese and egg mixture over it and bake on the middle rack in the preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove, cool to lukewarm, top with the remaining crab and serve garnished with chervil.