Souffléd crab & asparagus tart
- Preparation and cooking time
- More effort
- 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
- 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.
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.