> Recipes > Savoury tart

Crab and cheddar tart

Crab and cheddar tart

Crab and cheddar tart

PT1H

Why not try?

1
Preheat the oven to 220ºC/Gas mark 7
2
Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes
  • flour
  • 500g of all butter pastry block
3
Bake in the oven for 15 minutes, then remove the paper and baking beans. Prepare an egg wash with one of the eggs. Brush the inside of the pastry with egg wash and turn the oven down to 180ºC/Gas mark 4
  • 1 free-range egg
4
In a mixing bowl, combine the remaining 6 eggs and cream together and season with salt and pepper. Set aside
  • 6 free-range eggs
  • 600ml of double cream
  • Cornish sea salt to season
  • black pepper
5
Sprinkle the cheese, tarragon, spring onion and crab over the tart case. Pour the egg mixture over the cheese, crab and herbs
  • 2 tbsp of tarragon
  • 250g of Davidstow cheddar cheese
  • 50g of brown crab meat
  • 250g of white crab meat
  • 2 bunches of spring onions
6
Bake for 25 minutes until the custard is set and the pastry is golden brown. When the crab tart is cool slice and serve

Comments ()

Crab and cheddar tart

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...