Crab and cheddar tart
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Nathan Outlaw uses mature cheddar cheese in this crab tart recipe as it goes particularly well with the white and brown crab meat.
First published in 2015
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Ingredients
Metric
Imperial
- 500g of all butter pastry block, defrosted
- 7 free-range eggs, one reserved for egg wash
- 600ml of double cream
- 250g of cheddar
- 2 tbsp of tarragon, finely chopped
- 2 bunches of spring onions, sliced
- 250g of white crab meat
- 50g of brown crab meat
- flour, for dusting
- Cornish sea salt to season
- black pepper, freshly ground, to season
SAVE RECIPE
Equipment
- Baking beads
Method
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
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
- 250g of cheddar
- 2 tbsp of tarragon, finely chopped
- 2 bunches of spring onions, sliced
- 250g of white crab meat
- 50g of brown crab meat
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
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