| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Upper, Crust |
6 |
servings |
INGREDIENTS
|
|
For the pastry |
| 110 |
g |
Plain flour |
| 50 |
g |
Unsalted butter |
| 1 |
|
Free-range egg yolk |
|
|
A pinch of salt |
| 1 |
tb |
Water |
|
|
White meat; plus a little brown |
|
|
; from 900g/2lb of |
|
|
; cooked crab |
| 4 |
|
Free-range eggs |
| 300 |
ml |
Double cream |
| 1 |
ts |
Soft fresh Thyme; finely chopped |
| 1 |
tb |
Fresh chives; finely chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE FILLING
Preheat the oven to 350F/180C/ Gas Mark 4.
In a large bowl add the butter to the flour and rub in until the
mixture forms the texture of bread crumbs. Place the egg in the
centre of the bowl, add the salt and about a tablespoon of water
mixing until the ingredients form a firm dough.
Place in the fridge and chill for at least 30 minutes. Roll out the
pastry as thinly as possible and line a 20.5 cm/8inch tart tin. Prick
the bottom with a fork. Place in the oven and blind bake in the oven
for 15-20 minutes or until a pale golden brown and cooked through.
Allow to cool slightly for the filling
For the filling:
Place the crab in an even layer on the base of the cooked and cooled
pastry case.
Beat together the eggs and the cream until well combined. Add the
herbs, season generously and mix well.
Pour the cream mixture over the crab.
Place back in the oven and bake for 30 -40 minutes or until the
mixture has set and the top is golden brown.
Serve warm with a green salad.
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