Jay Frank's Red Cornmeal Tartlets With Crab, Spinach and Ham
Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 8
 

Ingredients:

--- CRUST ---
6 tablespoons unsalted butter -- softened
3 ounces cream cheese -- softened
1 cup stone-ground red cornmeal* -- divided
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon cayenne
2 tablespoons water -- up to 3 tablespoons
--- FILLING ---
6 large eggs
1 1/2 cups heavy cream
1/4 teaspoon cayenne
1 dash freshly grated nutmeg
1/2 cup slivered smithfield ham
2 cups fresh spinach leaves -- julienne-cut
1/2 pound jumbo lump crabmeat
 

Preparation:

*Stone-ground yellow, white or blue cornmeal can be substituted. Crust: Beat butter and cream cheese until light and fluffy. Add 1/2 cup cornmeal and mix thoroughly. Sift flour with salt, cumin and cayenne. Stir in remaining cornmeal. Stir dry ingredients and water into creamed mixture until incorporated. Shape into a ball, cover and refrigerate for 1 hour. Cut dough into quarters. On a lightly floured surface, roll out one quarter of dough and use to line two tartlet pans; repeat with remaining pastry. Line each with foil or wax paper, fill with dried beans and bake in preheated 350 degree oven 20 minutes. Let cool; remove beans and foil. Filling: In a mixing bowl, beat eggs, cream, cayenne and nutmeg into a smooth custard. Divide ham, spinach and crabmeat among tartlet shells. Divide custard evenly among tartlets. Bake in preheated 375 oven until golden brown, 12 to 15 minutes. Serve hot. Makes 8 4-inch tarts

 

Nutritional Information:

374 Calories (kcal); 32g Total Fat; (77% calories from fat); 8g Protein; 14g Carbohydrate; 236mg Cholesterol; 225mg Sodium