Always one to love individual portions, I tried a more protein-rich starter of crab and gruyere tartlets today. I’m not sure where the recipe idea came from, but it struck me as a wrong flavour combination, so I was keen to quash my doubts with a tasty surprise.
Grated gruyere, both brown and white meat crab where mixed with egg yolk and chopped chives, plus plenty of white pepper (unlikely to have been included in the recipe after white pepper has fallen out of favour recently, but vital to my anti-recipe spirit). The lot was spooned into a muffin tin filled with squares of filo pastry and baked for 20 minutes. The muffin cases where too deep so the bottom bits of filo weren’t quite cooked enough, but this wasn’t the reason why I hated this dish. It was the over-tanginess of the gruyere with the delicate crab that confirmed my first thoughts and made me feel queasy.
Crab tartlets, yeah, maybe with a little parmesan, yeah, but with gruyere. Gru-yuk.
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