CRAB AND WA­TER­CRESS TART

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 20 min­utes Cook­ing about 1 hour Serves 8 In this recipe, the rich crab meat is com­ple­mented beau­ti­fully by the pep­pery wa­ter­cress.

about 500g pack of short­crust pas­try 1 tbsp olive oil 1 onion, finely chopped 50g Parme­san, grated 2 x 100g pots of fresh white crab meat 70g bag of wa­ter­cress, roughly chopped pinch of freshly grated nut­meg 4-5 tbsp crème fraîche 2 medium eggs pinch of pa­prika tub of salad cress, to gar­nish (op­tional)

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Roll out the pas­try on a lightly floured board, then use to line a 20.5cm round loose-bot­tom flan tin. Drape the pas­try over the edge of the tin, eas­ing it in the sides and leav­ing a lit­tle over­hang. Line with parch­ment pa­per and bak­ing beans, and bake for 15 min­utes un­til set. Re­move the beans and re­turn the pas­try to the oven for 5-7 min­utes to crisp up the base. Re­move, trim the over­hang­ing pas­try to neaten and set aside. Turn the tem­per­a­ture down to 180°C (160°C fan oven) gas mark 4.

2 Mean­while, heat the oil in a fry­ing pan. Add the onion and sea­son. Cook for 1-2 min­utes, then set aside to cool.

3 Spread the onion on the pas­try base, then half of the Parme­san. Add the crab and wa­ter­cress. Grate over a lit­tle nut­meg.

4 Mix to­gether the crème fraîche, eggs, pa­prika and re­main­ing Parme­san. Sea­son, then pour over the crab mix­ture. Bake for 30-35 min­utes un­til pale golden. Re­move from the oven and leave to cool. Gar­nish with cress, if us­ing, and serve with a tomato salad.

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