Crab, saffron and tomato filo tartlets

Better Homes and Gardens (Australia) - - Fabulous Food -

These are per­fect as ap­pe­tis­ers or made larger and served as an en­tree. You can re­place the crab with cooked chopped prawns.

Prepa­ra­tion time 25 mins Cook­ing time 15 mins Makes 12

200g but­ter, melted

2 pinches of saffron threads

1 Tbsp boil­ing wa­ter

375g packet filo pas­try

2 large ripe toma­toes, cored, blanched, skinned and seeded, very finely diced

½ bunch tar­ragon, finely chopped ½ bunch chives, finely chopped 350g span­ner or blue swim­mer crab

meat (from large su­per­mar­kets) 3 free-range eggs

250ml pure cream

Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp crème fraîche

6 tsp salmon roe

Lemon wedges, to serve

¼ bunch of wa­ter­cress, sprigs picked

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Brush the holes of a 12-hole 1/3-cup ca­pac­ity muf­fin tin with melted but­ter.

STEP 2 Put saffron in a bowl, pour over boil­ing wa­ter and in­fuse for 5 min­utes.

STEP 3 Cut 10 filo sheets into 6 squares each. Brush a square with but­ter, top with another square at a 45° an­gle and re­peat to make a 5-layer stack. Make 12 stacks.

STEP 4 Push a filo stack into each hole of the muf­fin tin – the edges will ex­tend above rim.

STEP 5 Di­vide tomato, tar­ragon and chives be­tween filo cups.

Top evenly with crab meat.

STEP 6 Whisk eggs and saffron mix­ture in a large bowl. Stir in cream and sea­son. Pour an equal amount into each hole to cover fill­ing.

STEP 7 Bake for 10-15 min­utes or un­til pas­try is golden and fill­ing is firm. Re­move from oven.

STEP 8 Serve tartlets warm topped with a dol­lop of crème fraîche, ½ tsp of salmon roe, squeeze of lemon and a cou­ple of wa­ter­cress sprigs.

Crab, saffron and tomato filo tartlets

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