TC Recipe: Crab and Leek Tart

November 13 2011

By Special Events Chef Sean Winder
Suggested Pairing: 2010 Paradox Pinot Gris
Serves 4


Sean Winder joined our culinary program at King Estate in September 2011. His cooking style exhibits his talent for making foods that are both delicious and approachable by a wide audience. His gift for creating rustic comfort foods is showcased in this recipe. The combination of crisp and butter in the Paradox are paralleled by the tender leeks and crab in the tart. There is a subtle richness that is easily rinsed across the palate by the Paradox. Neither the tart nor the wine needs to fight for attention. Thank you Sean.

-Benjamin Nadolny, Sous Chef


    Pâte Brisée

  • ½ tsp salt
  • 1 C cold butter
  • 1/3 C cold water
  • 2 ½ C all purpose flour
    Crab Leek Filling

  • 3 T butter
  • 1 ½ C leeks (small dice)
  • ¼ t saffron
  • 1 C crab meat
  • 3 eggs
  • 2 tsp lemon juice
  • ½ tsp Worcestershire sauce
  • ½ C heavy cream
  • 1 T chives
  • ½ T salt
  • ¼ tsp pepper


Pâte Brisée
Mix flour and salt together in mixing bowl. Using a pastry cutter, cut butter into flour mix until incorporated. Slowly add water and mix by hand until mix forms a ball. Roll dough until the desired thickness is reached then bake dough in tart shell at 350° until done.  We used muffin tins to create individual portions.

Crab Leek Filling
Melt butter in pan and add leeks, cooking until tender. Add saffron and continue to cook for two minutes to release flavor. Remove pan from heat and add remaining ingredients.

Fill tart with mix and cook at 350° until done (toothpick inserted comes out clean).

    • Gazley

      What size should the tart pan be for this recipe?

    • Gazley

      What size should the tart pan be for this recipe?

    • Gazley

      What size should the tart pan be for this recipe?