Crab Tarts with Saison Béarnaise Sauce
This is because I don’t care. I don’t care that “blogging is dead,” so says everyone who spikes higher on SEO than I do. I don’t care that this is not a very googleable recipe, therefore it won’t earn me much incoming search engine traffic.
Your capacity to care about all the things is limited (also known as: how many fucks you have to give), so I really have to limit what I care about to the things that matter most, and let the rest lie like Chowder Jones in the sunlit patch of my living room.
I do, however, care about you. I care that you like what I’m doing, probably far more than I’d ever let on. I care that you make my recipe, post them on Instagram and tag me.
Honestly, it makes my day (unless your setting are set to private and I can’t see it). I care that you drink beer that you like, and I care a LOT when that beer does heart-melty things like give a portion of the profits from ALL of their beer to nonprofit organizations like The Chicago Women’s Health Center.
Middle Brow, a brewery out of Chicago does this. The remarkable thing, if you don’t know much about beer, is how hard this is.
Craft beer has a remarkably low-profit margin, some newer craft breweries hardly break even. It’s hard enough when you just have to worry about your own bills, but then to factor in giving some of that small margin away; it’s truly philanthropic. They’ve been doing it for years, so clearly they have somethings figured out.
When making these tarts—and freeing myself from all the things I don’t care about—it was easy to focus on the things I do. I did, after all, spend my first few years post-college as a social worker for gang kids.
Once you’re immersed in the world of non-profit-helping-people-organizations, it’s stick with you. And so does this beer. Chicago, you’re lucky to call this place a local spot.
- 1 sheet puff pastry
- 2 tablespoons olive oil
- 8 oz lump crabmeat
- 1 ear of corn, grilled or roasted, kernels cut off
- ½ of 1 large red bell pepper, small chopped
- 2 tablespoons lemon juice
- 2 tablespoons minced green onions (plus additional for garnish)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup minced shallots
- ¼ cup white wine vinegar
- ¼ cup pilsner or wheat beer
- 2 tablespoons chopped fresh tarragon
- 3 large egg yolks
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup unsalted butter
- Preheat oven to 400°F.
- Roll the puff pastry out on a lightly floured surface. Cut into 12 circles, each about 3 inches across.
- Add to a baking sheet covered with parchment paper. Brush with olive oil, pierce all over with a fork.
- Bake for 12-15 minutes or until golden brown. Remove from oven. While still warm, use the back of a small, round, spoon (like a tablespoon) to press the center in to create a hole.
- In a bowl stir together the crab, bell pepper, corn kernels, lemon juice, green onions, salt and pepper.
- Plate the tart crusts, fill with the crab mixture.
- In a small pot stir together the shallots, vinegar, beer, and tarragon. Bring to a boil, cooking until reduced by half, about 8 minutes, remove from heat and allow to cool slightly.
- In small food processor or blender, add the yolks, salt, and pepper. While the processor is running, slowly add the vinegar reduction and melted butter, process until thickened (if you’re having a hard time getting the sauce to thicken, add to a sauce pan, heat slightly until thickened).
- Drizzle the tarts with Bearnaise sauce, sprinkle with green onions, serve.
*To make ahead: make the tart crust, store in an airtight container. Make filing, store in a separate container. Make the sauce, store in an airtight container. To serve: reheat the sauce in the top of a double boiler, add 1 tablespoon beer, whisk until warmed. Plate the tarts, fill with crab mixture, top with sauce and serve!