Crab and Leek Tart

Name: Crab and Leek Tart
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Cuisine: British
Ingredients: 200 grams plain flour; ¼ teaspoon sea salt; ¼ teaspoon cayenne pepper; 50 grams unsalted butter; 50 grams lard (this helps to make the pastry very elastic. essential for a good savoury pie); 25 grams mature cheddar cheese. grated; 1 medium egg yolk; 25 grams unsalted butter; 225 grams leeks. cleaned and thinly sliced green onions; ¼ teaspoon Saffron strands; 300 grams white crab meat. picked over; 3 medium eggs; 2 teaspoons lemon juice; 1 or 2 dashes Worcestershire sauce; 125 mls double cream; a small handful snipped chives; salt and Freshly ground black pepper

John Glen Over a year ago 5,767 views

Prep: 15 mins

Cook: 50 mins

Serves: 5

British Main Course

Ingredients

200 grams plain flour
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
50 grams unsalted butter
50 grams lard (this helps to make the pastry very elastic. essential for a good savoury pie)
25 grams mature cheddar cheese. grated
1 medium egg yolk
25 grams unsalted butter
225 grams leeks. cleaned and thinly sliced green onions
¼ teaspoon Saffron strands
300 grams white crab meat. picked over
3 medium eggs
2 teaspoons lemon juice
1 or 2 dashes Worcestershire sauce
125 mls double cream
a small handful snipped chives
salt and Freshly ground black pepper

Accompaniment

Description

A rich indulgent tart flavoured with herbs and saffron

Method

1
For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.
Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin
Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you don’t have the ceramic peas.
Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.
Now prepare the filling, melt the butter in a frying pan and sauté the leeks for 5 minutes until they are softened but not browned.
Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well, spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.
We serve this hot or cold, crusty bread and a mixed salad dressed with a Sherry Vinegar Dressing