Brush a griddle pan with the oil and
heat until just smoking. Cook the spring
onions in the pan until softened and
charred. Leave to cool, then wrap a slice
of pancetta around each.
Mix together the crabmeat, egg, crème
fraîche, mustard, lemon zest, parsley and
mint with a pinch of salt and a good grind
of black pepper.
Heat oven to 200C/180C fan/gas 6.
Roll out the pastry to a rectangle roughly
35 x 25cm and trim the edges to neaten.
Lightly score a 1cm border around the
edge of the tart and prick the centre all
over with a fork. Put the pastry on a
baking tray lined with baking parchment.
Spread the crab mixture over the
centre of the tart, up to the border, and
put the spring onions on top, pushing
them into the mixture a little. Bake for
25 mins until the pastry is puffed and
golden, and the pancetta is crisp. Leave
to cool for 5 mins, then cut into 6 slices
and serve with a green salad, or into
smaller squares to serve with drinks.