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Crab & ginger tart with a chilli dressing

Crab & ginger tart with a chilli dressing

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(5 ratings)

Ready in 1 hour 20 mins plus 15 mins chilling

Moderately easy

Serves 8 - 10
Lesley Waters gives us her modern, British take on quiche

Nutrition and extra info

  • Freezable

Nutrition nutrition per serving (for 8)

  • kcalories605
  • fat49g
  • saturates21g
  • carbs30g
  • sugars1g
  • fibre1g
  • protein13g
  • salt1.69g
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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

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 250g fresh white crabmeat
  • 2 egg, plus 2 egg yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml crème fraîche

For the chilli dressing

  • 4 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 lime, juice only

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, seeded and finely chopped
  • 3 tbsp light soy sauce
  • 6 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp golden caster sugar

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Method

  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.

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Comments (4)

adeleduncan's picture
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This is an unusual quiche recipe and very good. It can be made ahead of time so ideal for entertaining. The chilli sauce is also good with crab cakes. I have frozen the leftovers and it is not bad reheated but not as good as freshly made.

adeleduncan's picture
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Excellent recipe. Made it ahead of time and heated it up just before serving. I thought the ginger would be too much but it wasn't. Might try coriander rather than parsley next time - or half and half.

mamgoose's picture
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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.

daphnewells's picture

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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