A stun ning starter
FOR THE DRESSING
Clementine and Crab Tartlets
These use a mix of brown and white crab meat for flavour, but you can just use the white for a more delicate finish, if you prefer.
FOR THE TARTS
● 3 medium eggs, lightly beaten
● 200ml double cream ● Finely grated zest 3 clementines
● 200g mix of fresh white and brown crab meat, we used The Good Tide Seafood Co.
2 sprigs tarragon, leaves picked and roughly chopped
40g butter, melted
4 filo pastry sheets
15g Parmesan, finely grated
● 1tbsp wholegrain mustard
● 1tbsp red wine vinegar
● 1tsp caster sugar
● 4tbsp extra virgin olive oil
TO SERVE
● Radicchio leaves
● 24 clementine segments
1 Preheat oven to 180°C (160°C fan) mark 4. For the tarts, in a medium bowl, whisk the eggs and cream until combined. Add the clementine zest, 150g of the crab meat and most of the tarragon. Season well and whisk to combine. Chill until needed.
2 Brush 8 x 10cm loose-bottomed tart tins (see GH Tip) with some of the butter. Brush a filo sheet with butter, then top with a second sheet. Brush with more butter, then fold in ½ widthways. Slice into 4 equal pieces. Press each ¼ into a tart tin and trim the filo edges with scissors. Arrange the tins on a baking tray. Repeat lining process with remaining filo and butter.
3 Divide the cream mixture between the tins; sprinkle over the Parmesan, remaining 50g crab and tarragon. Cook for 30-35min, until the filo is golden.
4 Leave to rest in the tins for 10min. Meanwhile, whisk together the dressing ingredients and season. Transfer the tarts on to 8 plates. Arrange the radicchio and clementine segments on the side of each tart and drizzle over the dressing. Serve.
PER TART 338cals, 11g protein, 27g fat (13g saturates), 12g carbs (2g total sugars), 0g fibre
GET AHEAD Prepare to end of step 1 up to 6hr ahead. Cover and chill. Complete recipe to serve.
‘I like to serve a starter that has a zesty, refreshing element, which the clementine adds here. And as a family, we tend to go with crab as the hero to keep things varied and extra special!’ Grace Evans, DIGITAL COOKERY WRITER