Crab, tomato & saffron tart
A luxurious shortcrust quiche with white and brown crabmeat, saffron and double cream
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hrs 35 mins
- Put the flour, butter and a good pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the yolk with 1/2 tbsp of very cold water, add it to the flour mix and whizz again. The pastry will come together into a ball. Wrap it in clingfilm and chill for 30 minutes.
- Roll the pastry out on a lightly floured surface and use to line a 21cm (3 1/2cm deep) loose-bottomed tart tin (the pastry will be quite short, so push it in and patch it up if needed). Prick the bottom of the tart case with a fork then chill in the fridge for half an hour or in the freezer for 15 minutes (until the pastry is cold and firm). Heat the oven to 180C/fan 160C/gas 4 and put a heavy baking sheet into it. Line the tart case with greaseproof paper and fill with baking beans. Bake on top of the baking sheet for 15 minutes. Remove the paper and beans and cook for 5 minutes. Leave to cool.
- Lower the tomatoes into boiling water and leave for 20 seconds then remove. Rinse in cold water. Peel the skins off, halve, remove the seeds and cut the flesh into slivers.
- Heat the butter and olive oil in a frying pan and cook the onion and tomatoes gently until they are soft but not coloured. Add the garlic, season and continue to cook until you are left with a thick tomato purée. Taste. If the tomatoes are a bit lacking in flavour the purée can benefit from the tiniest bit of sugar and a squeeze of lemon. The purée should be dry, not at all wet. Spread over the bottom of the pastry case.
- Put 50ml of the double cream in a saucepan and add the saffron. Heat until nearly boiling then stir - you should be able to see the saffron dissolving and colouring the cream. Mix this with the rest of the double cream, the crème fraîche, egg and yolks. Season well and gently stir in the crabmeat. Slowly pour into the tart case. Return to the oven on the baking sheet and cook for about 35 minutes, or until the pastry is golden and the filling is just set in the middle (it should still be a little wobbly in the centre, as it will continue to cook once it is out of the oven). Leave to cool for about 30 minutes then remove the tart tin and serve with a green salad.
PER SERVING
705 kcalories, protein 16.7g, carbohydrate 33.8g, fat 55.8 g, saturated fat 31.8g, fibre 2.7g, salt 0.9 g
Recipe from olive magazine, May 2012.
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Ingredients
- 250g plain flour
- 150g butter
- 1 egg yolk
FILLING
- 4 ripe plum tomatoes
- 15g unsalted butter
- ½ tbsp olive oil
- 1 small onion , very finely chopped
- 2 garlic cloves , finely chopped
- 200ml double cream
- a generous pinch saffron threads
- 100ml crème fraîche
- 1 egg , plus 3 yolks
- 200g white crabmeat
- 50g brown crabmeat
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hrs 35 mins
Ingredients
- 250g plain flour
- 150g butter
- 1 egg yolk
FILLING
- 4 ripe plum tomatoes
- 15g unsalted butter
- ½ tbsp olive oil
- 1 small onion , very finely chopped
- 2 garlic cloves , finely chopped
- 200ml double cream
- a generous pinch saffron threads
- 100ml crème fraîche
- 1 egg , plus 3 yolks
- 200g white crabmeat
- 50g brown crabmeat
PER SERVING
705 kcalories, protein 16.7g, carbohydrate 33.8g, fat 55.8 g, saturated fat 31.8g, fibre 2.7g, salt 0.9 g
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