Absolutely Crab-ulous
CRAB, TOMATO AND SAFFRON TART (SERVES 6-8)
INGREDIENTS
For the pastry: 250g plain flour, plus more to dust; 150g chilled unsalted butter, chopped; Good pinch of sea salt flakes; 1 egg yolk; For the filling: 4 plum tomatoes; 15g unsalted butter; ½tbsp olive oil; 1 small onion, very finely chopped; 2 garlic cloves, finely chopped; Sea salt flakes and freshly ground black pepper; Pinch of caster sugar (optional); Squeeze of lemon juice (optional); 200ml double cream; Generous pinch of saffron threads; 100ml creme fraiche; 1 large egg, plus 3 egg yolks; 200g white crab meat; 50g brown crab meat
To serve: Whatever you fancy – but Diana recommends a green salad, or green beans with toasted almonds, and potatoes if you like.
METHOD
1. To make the pastry, put the flour, butter and salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the yolk with half a tablespoon of very cold water, add it and whizz again. The pastry should come together into a ball. Wrap it in cling film and allow to rest in the fridge for 20 minutes, then roll out on a lightly floured surface and use to line a 23cm loosebottomed tart tin. Prick the bottom with a fork, then chill in the fridge or freezer until cold and firm.
2. Preheat the oven to 180˚C/350˚F/gas mark 4 and put in a metal baking sheet to heat up. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case, on the hot baking sheet, for 14 minutes – remove paper and beans after seven. Leave to cool.
3. Plunge the tomatoes into boiling water for 20 seconds, then remove. Skin, halve, deseed and cut the flesh into slivers. Heat the butter and olive oil in a frying pan and cook the onion and tomatoes until soft but not coloured. Add the garlic, season and continue to cook until you have a thick purée. Taste. It may benefit from the tiniest bit of sugar and a squeeze of lemon juice. The purée should be dry, not at all wet. Spoon it into the pastry case.
4. Put about 50ml of double cream in a saucepan and add the saffron threads. Heat until just under boiling, then stir until you can see the saffron colouring the cream. Leave to cool. Mix this with the rest of the double cream, the creme fraiche, egg and egg yolks. Season well and stir in all the crab. Slowly pour into the tart case.
5. Return the tart to the hot baking sheet and cook for 45 minutes, or until the pastry is golden and the filling just set.
6. Leave to cool for 15 minutes, then remove the tart tin and serve.