Crab Tartlets

Preheat the oven to (210°C). Drain the crab and remove the cartilage. Slice the half bell pepper. Dice it and plunge it into salted boiling water for 2 minutes. Rinse and drain.

Beat the whole eggs in a bowl with the vermouth, cream and Emmental cheese. Add salt, pepper and nutmeg, then the crab and bell pepper.

Unroll the dough. Line four tartlet molds with it. Prick the bottoms with a fork without piercing. Pour in the crab mixture.

Bake for 20 minutes. Turn out and enjoy warm