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Nutrition: per serving

  • kcal406
  • fat25g
  • saturates10g
  • carbs30g
  • sugars3g
  • fibre2g
  • protein17g
  • salt1.18g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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 TIPS
BEETROOT, TOASTED ALMOND & WATERCRESS SALAD

Peel and grate 2 raw beetroot. Whisk together the zest and juice ½ orange, 2 tbsp balsamic vinegar, 4 tbsp olive oil, salt and pepper. Arrange 100g watercress over a platter and scatter with the beetroot and 2 tbsp toasted flaked almonds. Drizzle over dressing.

TARTARE POTATO SALAD

Chop 750g salad potatoes into chunks, cook until tender, then drain. Meanwhile, mix together 1 finely chopped shallot, 1 tbsp chopped capers, 6 chopped small gherkins and 2 tbsp chopped parsley. Add 3 rounded tbsp mayonnaise, the juice ½ lemon and a little salt and pepper. Mix well and toss potatoes in the dressing.

Recipe from Good Food magazine, May 2010

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.7 out of 5.13 ratings

blondie50

This was delicious, will definitely make again. I made my own pastry and made 2 as I only had small sandwich cake tins in our holiday apartment.

alison99js

question

Can you make this in advance?

goodfoodteam avatar
goodfoodteam

Hello, this could be assembled a few hours in advance then cooked when you're ready. Otherwise it can be cooked and eaten cold after being chilled. Do not keep for longer than 48 hours, chilled once cooked. Thanks for your question - Good Food Team.

camberwellgirl

A star rating of 5 out of 5.

Lovely recipe, works every time. I make my own pastry and have been using fresh crayfish tails from a bargain supermarket as they were much cheaper than crab and adding smoked paprika rather than chilli, Yum. Also don't think it is necessary to blanch the asparagus first (unless they are monstrously…

kathryndonna avatar

kathryndonna

A star rating of 5 out of 5.

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

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…

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