Souffléd crab & asparagus tart

Souffléd crab & asparagus tart

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(7 ratings)

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Cooking time

Prep: 40 mins Cook: 55 mins

Skill level

Moderately easy

Servings

Serves 6

This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
406
protein
17g
carbs
30g
fat
25g
saturates
10g
fibre
2g
sugar
3g
salt
1.18g

Ingredients

  • 300g ready-made shortcrust pastry
  • 25g butter
  • 25g plain flour
  • 300ml milk
  • freshly grated nutmeg
  • 2 good pinches chilli powder
  • 200g white crabmeat, fresh or frozen and defrosted
  • 140g asparagus tips
  • 3 eggs, separated
  • 3 tbsp finely grated parmesan

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
  2. Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
  3. Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
  4. Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.

Recipe from Good Food magazine, May 2010

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Comments

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kathryndonna's picture
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A lovely light flan. I used flaked smoked haddock instead of crab and it was delicious. This is going to be a regular basic recipe as I can feel several variations of fish, vegetable and seasoning coming on.

mick8445's picture

GRRRRR! I hate recipes from "professionals" that don't make sense. The crab and asparagus sounds great and I will be trying it soon, when the British asparagus season starts. BUT, the beetroot, toasted almond and watercress salad? We have tbsp of some ingredients but "2 raw beetroots"! What does this mean? Have you seen the variations in size of raw beets? Some are 6-8 times bigger than others. OK, I can taste and check for myself but a recipe should be generally accurate. This happens all too often.

ecmasefield's picture
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A lovely fresh Summer recipe. I do recommend splashing out on proper crabmeat though. I used tinned crab the first couple of times I made this and, although perfectly edible, it was a bit bland.

blackbeetle's picture
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delicious and light, and very easy to make. Loved it, will be making it again.

vanillatimtam's picture
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Easier than I thought - I loved it and the reviews were good.

vanillatimtam's picture
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Easier than I thought - I loved it and the reviews were good.

anikel's picture
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I used tinned crab, and it was absolutely fine - delicious, and with a lovely texture.

elizabethr's picture
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Highly recommend, lovely flavours with a simple recipe and delivers a really delicious tart.

raqwilkinson's picture
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I only had puff pastry and tinned flaked crab, used them instead and it was still delicious.

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