Jack Cheese And Crab Tartlet

• all-purpose flour↗1⁄4 cup

  for dusting

• puff pastry↗2 sheets

  thawed to room temperature (8-inch by 12-inch)

• grated monterey jack cheese1 1⁄2 cups
• fresh lump crabmeat↗1 lb
• butter↗1⁄3 cup

  melted

• mayonnaise↗2 tablespoons
• half-and-half↗3⁄4 cup
• garlic oil1⁄2 teaspoon
• ground horseradish↗1⁄2 teaspoon
• shallot↗1

  chopped fine

• parsley1 tablespoon

  finely chopped

• nutmeg↗1 pinch
• salt and pepper

Step-by-step instructions

1. 1

   Preheat oven to 400° F.

2. 2

   To make puff pastry: Dust flour over a work surface.

3. 3

   Place puff pastry sheets on floured surface.

4. 4

   Using a rolling pin, stretch the pastry sheets 2 inches each side.

5. 5

   Gather four (six-inch) tartlet shell containers.

6. 6

   Using the bottom of one of the containers as a guide, cut out two circles per pastry sheet (extend the cut border two inches, making an eight inch diameter).

7. 7

   Place the cut pastry pieces inside each shell container, molding so the pastry fits just right.

8. 8

   With a fork, dock the bottom of each shell container.

9. 9

   To make the filling: In a bowl combine all other ingredients, incorporating well.

10. 10

    Fill each shell with 1/2 cup of the mixture, then top each shell with any remaining filling.

11. 11

    Bake in oven for 35 minutes or until a toothpick comes out clean upon insertion.

12. 12

    Tartlets can be served over a sauté of wild mushrooms.