Crab & ginger tart with a chilli dressing

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Lesley Waters

2 ratings

Recipe by Lesley Waters

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1. Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the pastry to 5mm thickness and use to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 mins.
2. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 mins until dry to touch, but not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 mins until it is just cooked. Reduce the oven to 180C/fan 160C/gas 4.
3. In a small food processor, blend the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. Spread over the base of the tart case. Scatter the crab meat over the ginger paste. Whisk together the eggs and egg yolks with the crème fraîche, then season. Put the tart tin on a baking sheet and pour in the egg mixture. Return the tart to the oven for 30-35 mins or until just set.
4. Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with 1 tbsp water. Serve the tart warm with a drizzling of dressing.

Nutrition per serving (for 8)

605 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 21g, fibre 1g, salt 1.69 g

Latest comments and suggestions

• Laineypen

  07 February 2008

  Laineypen rated this recipe

  

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• daphne

  15 February 2008

  daphne commented on this recipe

  Finely grate the ginger before liquidising. I made this as a starter for a dinner party, since then everyone has made it for their friends who all asked for the recipe, it's the ultimate starter - delicious!

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• mamgoose

  19 April 2009

  mamgoose rated and commented on this recipe

  

  Fantastic recipe - I use it over and over again. I always try to keep a few quiches in the freezer ready for unexpected guests and although they are not quite as nice as freshly baked they are very good indeed.

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Ingredients

• 500g pack shortcrust pastry
• 10cm piece fresh root ginger , peeled and roughly chopped
• 20g pack fresh parsley , preferably flat leaf
• 2 tbsp sunflower oil
• 250g fresh white crabmeat
• 2 eggs , plus 2 egg yolks
• 300ml crème fraîche

FOR THE CHILLI DRESSING

• 4 spring onions , finely chopped
• 1 lime , juice only
• 1 red chilli , seeded and finely chopped
• 3 tbsp light soy sauce
• 6 tbsp sunflower oil
• 1 tsp golden caster sugar

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Serves 8 - 10

Preparation and cooking times

Ingredients

• 500g pack shortcrust pastry
• 10cm piece fresh root ginger , peeled and roughly chopped
• 20g pack fresh parsley , preferably flat leaf
• 2 tbsp sunflower oil
• 250g fresh white crabmeat
• 2 eggs , plus 2 egg yolks
• 300ml crème fraîche

FOR THE CHILLI DRESSING

• 4 spring onions , finely chopped
• 1 lime , juice only
• 1 red chilli , seeded and finely chopped
• 3 tbsp light soy sauce
• 6 tbsp sunflower oil
• 1 tsp golden caster sugar

Nutrition per serving (for 8)

605 kcalories, protein 13g, carbohydrate 30g, fat 49 g, saturated fat 21g, fibre 1g, salt 1.69 g

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