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Crab and cheese tarts



  • 2 cups (500 mL) shredded Cracker Barrel Old White Cheddar Cheese, divided
  • 2 sheets frozen puff pastry (each 10-inch/25 cm square), thawed
  • 8 oz (250 g) crabmeat
  • 2 jars (170 g each) artichokes, drained well and chopped
  • 2 tbsp (30 mL) finely chopped fresh chives
  • 4 tsp (20 mL) Dijon mustard
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) lemon zest
  • 1/4 tsp (1 mL) each salt and pepper


  1. Preheat oven to 425°F (220°C). On lightly floured work surface, cut each puff pastry sheet into 4 squares. Place on parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Stir together crabmeat, artichokes, chives, mustard, garlic, lemon zest, salt and pepper; stir in half of the cheese.
  2. Score 1 inch (2.5 cm) border on all sides of pastry squares with sharp knife. Prick pastry all over with fork. Sprinkle remaining cheese inside scored lines. Spoon filling over cheese.
  3. Bake for 18 to 20 minutes or until pastry is golden brown and crisp. Let cool on rack for 5 minutes.



Cracker Barrel trademarks owned or used under license by Canadian Cheese Corporation, Toronto, ON M9C 5J1