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.
- 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
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.