Crab & Asparagus Tart

On 18th May 2015, This was Dinner

I’ve made plenty of very good recipes from the Morrison’s magazine when I’ve picked it up and this tart was no exception. I cheated on the pastry (as usual) and used a dressed crab instead of a tin.

Preparing:

  • Bring some ready made shortcrust to room temperature.
  • Preheat the oven to 180ºc (fan)
  • Get rid of the woody bits of some asparagus (your dog might like them – mine does)
  • Zest a lemon
  • Get crab meat, eggs, milk, soft cheese & seasoning ready

Making:

Roll out the pastry to fit your greased flan tin. Press into the edges and prick with a fork. Cover with baking parchment and baking beans and cook for 10-12 minutes.

Remove the parchment and beans and cook for another five minutes.

Reduce the oven heat to 170ºc (fan)

Blanch the asparagus.

Mix the eggs with the soft cheese and add a little milk, the lemon zest and seasoning.

Scatter the crab over the base then arrange the asparagus. Pour over the egg mixture and  cook in the oven for about 20-25 minutes.

TWD_1805_Crab_Asp_Tart

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