Crab and Leek Tart
From astrochef 14 years ago
- 30 minutes to make
- Serves 6
A rich indulgent quiche/tart flavoured with herbs and saffron. This was a great hit at the Bowd Inn with summer visitors to Sidmouth and Devon. We always made it with seasonal crab that was caught locally our supplier was Stan Bagwell and I believe he is still supplying fresh fish and seafood to everyone. Read more Now when we want the best of West Country seafood and fish we get it nice and fresh (the crab and lobster is live) online from Martins Seafresh (www.martins-seafresh.co.uk/) See less
Ingredients
- You Will Need shopping list
- FOR THE PASTRY shopping list
- 200 grams, plain flour shopping list
- ¼ teaspoon, sea salt shopping list
- ¼ teaspoon, cayenne pepper shopping list
- 50 grams unsalted, butter shopping list
- 50 grams, lard (this helps to make the pastry very elastic essential for a good savoury pie) shopping list
- 25 grams, mature cheddar cheese, grated shopping list
- 1, egg yolk shopping list
- FOR THE FILLING shopping list
- 25 grams, unsalted butter shopping list
- 225 grams, leeks, cleaned and thinly sliced shopping list
- ¼ teaspoon, saffron strands shopping list
- 300 grams white crab meat shopping list
- 3 whole, free-range eggs shopping list
- 2 teaspoons, lemon juice shopping list
- 1 or 2 dashes, of worcestershire sauce shopping list
- 125 mls, double cream shopping list
- Small handful snipped chives shopping list
- salt & freshly ground black pepper shopping list
How to make it
- For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.
- Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin
- Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you haven’t got the ceramic peas.
- Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.
- Now prepare the filling, melt the butter in a frying pan/skillet and sauté the leeks for 5 minutes until they are softened but not browned.
- Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well.
- Spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.
- We serve this hot or cold, crusty bread and a mixed salad dressed with a Sherry Vinegar Dressing
People Who Like This Dish 3
- joe1155 Munchen, DE
- binky67 Ellicott City, MD
- crazeecndn Edmonton, CA
- astrochef London, GB
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" It was excellent "