Crab Fennel and Allegheny Chevrè Tart

A special treat with a Maryland flair!

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For the tart crust:
4 cups all-purpose flour
3 sticks of cold unsalted butter, cut into small pieces
1 tablespoon salt
1 cup ice cold water
For the filling:
1 ½ pound onions, finely chopped
½ pound leek, white part only, thinly sliced
½ pound fennel, thinly sliced
1 log Allegheny Chevrè
1 pound crab meat
2 large eggs, lightly beaten
1 cup heavy cream
½ cup parmesan cheese
½ teaspoon grated nutmeg
½ cup fresh chives, finely chopped
¼ cup fresh tarragon, finely chopped
½ teaspoon cayenne pepper
1 tablespoon lemon zest

Butter two 10-inch tart pans with removable bottoms. Set aside. Using the food processor, combine 2 sticks of cold butter with the flour and the salt. With the food processor running, slowly add the cold water until the dough form. Remove from the processor, shape into a disk, and wrap in plastic. Chill for at least 30 minutes. Heat the oven to 375 degrees. Divide the dough into halves. On a floured surface, roll out each half of the dough in a ¼ inch-thick round. Fit dough into prepared tart pans and trim excess. Line with parchment paper round, and fill with pie weights. Chill for 15 minutes. Transfer to oven, and bake for 15 minutes. Remove pie weights and parchment paper. Bake for 15 minutes more. Remove from oven and set aside to cool. In a large skillet, heat remaining stick of butter. Add the onion, leek, and fennel. Season with salt and black pepper, then cook, stirring frequently, until slightly browned and softened, about 15 minutes. Remove from heat. In a medium bowl, combine goat cheese, eggs, cream, parmesan cheese, lemon zest, chives, tarragon, cayenne pepper, nutmeg , and cooked vegetables together. Season with salt and pepper. Lastly add the crab meat and fold gently until combined. Divide the filling in half, and spread it evenly over the tart shells. Bake at 350 degrees oven until set, about 35-40 minutes. Serve warm.