Crab, tomato and saf­fron tart

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED For the pas­try: 250g 150g plain chilled flour, un­salted plus more but­ter, to chopped dust into cubes Good pinch of sea salt flakes 1 egg yolk For the filling: 4 plum toma­toes 15g un­salted but­ter ½tbsp reg­u­lar 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 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 loose-bot­tomed 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, re­mov­ing the pa­per and beans af­ter seven. Leave to cool. 3. Plunge the toma­toes into boil­ing wa­ter and leave for 20 sec­onds, then re­move. Skin, halve, de­seed and cut the flesh into sliv­ers. Heat the but­ter and reg­u­lar olive oil in a fry­ing pan and cook the onion and toma­toes gen­tly un­til soft but not coloured. Add the gar­lic, sea­son and cook un­til you have a thick puree. Taste. The puree should be dry, not at all wet. Spoon it into the pas­try case. 4. Put about 50ml of the 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 gen­tly 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 in the mid­dle (it should still have a lit­tle give, as it will con­tinue to cook out of the oven). 6. Leave to cool for 15 min­utes, then re­move the tart tin and serve. This only needs a green salad, but green beans with toasted al­monds are also good, and some peo­ple al­ways want pota­toes.

SERVES 6-8

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