375g ready-rolled shortcrust pastry
100g broccoli heads
200g fresh crabmeat
2 large eggs
100ml reduced-fat crème fraiche
Grated zest of 1/2 lemon
1/2 finely chopped red chilli
100g raw jumbo king prawns, shelled
25g freshly grated Parmesan
1. Preheat the oven to 220c/fan200c/gas 7. Remove the pastry from the fridge 10 minutes before using. Unroll the pastry and use to line a 35cm x 12cm rectangular tart tin (or use a 20cm round flan tin) and press into the tin and up the sides. Trim off any excess pastry. Line with a sheet of baking parchment and baking beans and bake for 10 minutes, until golden. Remove the paper and beans and return to the oven for a further 5 minutes. Remove the tart case from the oven and reduce the oven temperature to 180c/fan160c/gas 4.
2. Meanwhile, blanch the broccoli in boiling water for 2 minutes, drain and refresh under cold water, then drain and dry on kitchen paper. Place the crab, eggs, crème fraiche, some freshly ground black pepper, lemon zest and chopped chilli in a bowl and beat together. Pour into the pastry case. Cut the broccoli heads in half and place over the filling with the prawns. Sprinkle with the Parmesan and bake for 25-30 minutes until the filling is just set, but still a little soft in the centre. Allow to cool.