Crab, spring onion & pancetta slice
- Preparation and cooking time
- Serves 6
- 2 tsp olive oil
- 8 slim spring onions , left whole, but with both ends trimmed and any outer layers removed
- 8 slices pancetta
- 100g white crabmeat
- 1 large egg
- 5 tbsp crème fraîche
- 2 tsp Dijon mustard
- zest 1 lemon
- small handful parsley leaves, chopped
- small handful mint , leaves picked and chopped
- 375g pack puff pastry
- dressed salad leaves, to serve
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.