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Crab and cheddar tart
by Nathan Outlaw

Ingredients

Speciality Ingredients

  • 500g of all butter pastry block, defrosted

Dairy

  • 7 free-range eggs, one reserved for egg wash
  • 600ml of double cream

Cheese

  • 250g of cheddar

Salad & Fresh Herbs

  • 2 tbsp of tarragon, finely chopped

Fruit & Vegetables

  • 2 bunches of spring onions, sliced

Fish & Shellfish

  • 250g of white crab meat
  • 50g of brown crab meat

Store Cupboard

  • flour, for dusting
  • Cornish sea salt to season
  • black pepper, freshly ground, to season

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