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Crab & ginger tart with a chilli dressing

Lesley Waters gives us her modern, British take on quiche

  • Ready in 1 hour 20 mins plus 15 mins chilling
  • Serves 10
  • More effort
  • Serves 10
  • More effort
  • Calories 605
  • Carbohydrates 30
  • Saturated Fat 21
  • Sugar 1
  • Protein 13
  • Fat 49
  • Fibre 1
  • Salt 1.69

Nutrition per serving

  • Calories 605
  • Carbohydrates 30
  • Saturated Fat 21
  • Sugar 1
  • Protein 13
  • Fat 49
  • Fibre 1
  • Salt 1.69

Ingredients

  • 500g pack shortcrust pastry
  • 10cm piece fresh root ginger, peeled and roughly chopped
  • 20g pack fresh parsley, preferably flat leaf
  • 2 tbsp sunflower oil
  • 250g fresh white crabmeat
  • 2 eggs, plus 2 egg yolks
  • 300ml crème fraîche
  • 4 spring onions, finely chopped
  • 1 lime, juice only
  • 1 red chilli, seeded and finely chopped
  • 3 tbsp light soy sauce
  • 6 tbsp sunflower oil
  • 1 tsp golden caster sugar

Method

  1. Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the pastry to 5mm thickness and use to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 mins.

  2. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 mins until dry to touch, but not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 mins until it is just cooked. Reduce the oven to 180C/fan 160C/gas 4.

  3. In a small food processor, blend the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. Spread over the base of the tart case. Scatter the crab meat over the ginger paste. Whisk together the eggs and egg yolks with the crème fraîche, then season. Put the tart tin on a baking sheet and pour in the egg mixture. Return the tart to the oven for 30-35 mins or until just set.

  4. Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with 1 tbsp water. Serve the tart warm with a drizzling of dressing.

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