Crust­less Crab and Goat’s Cheese Tart

Crust­less Crab Tart with Goat Cheese and Fresh Thyme

(serves 6 as a main course)

1 tbsp butter

1 bunch scal­lions, thin­ly sliced

1 pound fresh white crabmeat

8 ounces goat cheese, crumbled

2 tsps fresh thyme leaves

1 pint heavy cream

6 eggs

fresh ground black pep­per and sea salt to taste

This tart was crust­less by acci­dent!  I approached the cook­ing of din­ner far too late to make pas­try, and my moth­er-in-law con­vinced me that we could sim­ply put all the fill­ings into a cheese­cake tin with a remov­able bot­tom.  So we did.

But­ter the bot­tom and sides of the spring­form pan.  Scat­ter the scal­lions on the bot­tom.  Scat­ter the crab­meat and the goat cheese and thyme leaves over the scallions.

Beat togeth­er the cream and eggs and mix in the pep­per and salt.  Pour over the oth­er ingre­di­ents in the tin.

Bake at 300F/160C for 20 min­utes, then turn heat up to 350F/180C for a fur­ther 40–45 min­utes.  Watch care­ful­ly and take out just as soon as the fill­ing in the cen­ter stops wob­bling when touched light­ly.  Cool slight­ly or com­plete­ly before serv­ing.  This tart was even bet­ter very cold next day, but it need­ed a bit of extra sea­son­ing.  Serve it with a crisp, bit­ter arugu­la sal­ad and a cou­ple of sweet tomatoes.