CRAB AND WATERCRESS TART

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.