Crab, tomato and saffron tart
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.