These fresh tartlets are rich and refreshing at the same time.
1 (14.1-ounce) package refrigerated pie dough (2 sheets)
1 teaspoon olive oil
8 ounces pasteurized lump crabmeat
1 tablespoon minced red bell pepper
½ teaspoon Old Bay Seasoning
1½ cups freshly grated Swiss cheese
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
¼ teaspoon salt
1 recipe Lemon Aïoli
Garnish: red bell pepper strips
• Preheat oven to 450°.
• Using a 2¾-inch round cutter, cut 20 circles from pie dough. Press dough circles into 20 (2¼-inch) tartlet pans, trimming dough if necessary. Place tartlet pans on a rimmed baking sheet. Refrigerate for 30 minutes.
• Prick each tart shell with a fork to prevent shrinkage while baking.
• Bake until crusts are light golden brown, 5 to 7 minutes.
• Carefully remove tart shells from tartlet pans, and let cool completely on wire racks.
• Reduce oven to 350°.
• Line a baking sheet with parchment paper. Set aside.
• In a small nonstick sauté pan, heat olive oil over medium heat. Add crab, bell pepper, and Old Bay, stirring to combine. Cook until lightly browned, 2 to 3 minutes, stirring and tossing frequently.
• Remove to a medium bowl, and let cool slightly. Add cheese, egg, parsley, lemon juice, and salt, tossing to combine.
• Divide crab mixture evenly among tart shells, and place on prepared baking sheet.
• Bake until hot and lightly browned, 7 to 9 minutes.
• Garnish individual tartlets with a dollop of Lemon Aïoli and a bell pepper strip before serving, if desired.
• Serve warm or at room temperature within 1 hour of baking.
NOTE: Tart shells can made a day ahead and stored in an airtight container until ready to use.