Celebrate the very best Cornish crab in Rick's crab and Gruyere tart recipe. It's simple to cook at home with pre-made pastry and is a fab crab recipe for lunch or a light supper. Make using a dressed crab from our online fishmonger.
Serves 4
Ingredients
- 500g shortcrust pastry
- 1 egg white
- 225g fresh white crab meat
- 50g fresh brown crab meat
- 2 egg yolks
- 85ml double cream
- A pinch of cayenne pepper
- 50g Gruyère cheese, finely grated
- Salt and freshly ground black pepper
Method
1) Pre-heat the oven to 220C/ Roll out the pastry on a floured surface and use to line a 25cm loose-based tartlet tin. (or 4 x 11cm cases if making individual tartlets).
2) Line the pastry case with crumpled greaseproof paper, cover the base with a generous layer of baking beans and bake blind for 15 minutes. Remove the paper and beans, brush the inside of each pastry case with a little unbeaten egg white and return to the oven for 2 minutes. Remove from the oven and lower the temperature to 200C.
3) Mix the crab meat with egg yolks, cream, cayenne and some salt and pepper. Spoon the mixture into the tart case (s) and sprinkle with the grated Gruyère cheese.
4) Bake at the top of the oven for 15 – 20 minutes, until lightly golden.
5) Serve warm with a simple salad.
