- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 slim spring onions, left whole, but with both ends trimmed and any outer layers removed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 8 slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 100g white crabmeat
- 1 large egg
- 5 tbsp crème fraîche
- 2 tsp Dijon mustard
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small handful mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 375g pack puff pastry
- dressed salad leaves, to serve
Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each.
Mix together the crabmeat, egg, crème fraîche, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.
Heat oven to 200C/180C fan/gas 6. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork. Put the pastry on a baking tray lined with baking parchment.
Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.