Crab and gruyère tart with pea shoot and avocado salad
- July 2019
- Serves 8
- Hands-on time 40 min, oven time 1 hour 3-10 min, plus chilling and cooling
Most of the work for this crab and gruyère tart recipe goes into the pastry case. Once you’ve tackled that, the rest is a breeze to make. Serve with the tomato and avocado salad for a summer main course to impress.
And for a decadent springtime treat, see our crab, saffron and spring onion tart.
- 43.2g (23.8g saturated)
- 24.5g (2.1g sugars)
- 2 shallots, finely chopped
- Large knob unsalted butter
- 2 x 100g pots Fifty Fifty Crab (from Waitrose and Ocado, or 100g white crabmeat and 100g brown crabmeat)
- 3 medium free-range eggs
- 200ml double cream
- 100ml crème fraîche
- 75g gruyère, grated
- Large pinch cayenne pepper
- 1 tbsp chopped fresh tarragon
- Finely grated zest and juice 1 lemon
For the tarragon and cayenne pastry
- 250g plain flour, plus extra for dusting
- ½ tsp sea salt
- 125g unsalted butter, chilled
- Large pinch cayenne pepper
- A few leaves fresh tarragon
- 1 large free-range egg yolk
- 4 tbsp ice-cold water
For the salad
- 1 large ripe avocado, chopped
- 200g cherry tomatoes, halved
- 30g pea shoots
- Olive oil to drizzle
You’ll also need…
- 29cm x 20cm loose-bottomed tart tin
- For the pastry, put the flour, salt, butter, cayenne and tarragon in a food processor, then pulse to a breadcrumb consistency. In a small bowl, mix the egg yolk and cold water. Add to the flour mixture and whizz briefly a few times to bring the pastry together. (Alternatively, put the ingredients for the flour mixture in a bowl, rub in the butter with your fingertips, then mix in the yolk and water with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
- Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tin, pressing to the edges, then prick all over with a fork. Don’t trim. Chill for 30 minutes.
- Line the tart tin with a previously scrunched up piece of baking paper/foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the paper/foil and baking beans/rice and bake for another 8-10 minutes until golden and sandy to the touch. Turn the oven down to 160°C/140°C fan/gas 3.
- Meanwhile, gently fry the shallots in the butter with a pinch of salt in a non-stick frying pan over a medium heat for 5-6 minutes until softened. Transfer to a bowl. Once cool, add the brown crabmeat (reserve the white crabmeat), eggs, double cream, crème fraîche, most of the gruyère, the cayenne, tarragon, lemon zest and a pinch of salt. Stir to combine.
- Trim the pastry edges with a sharp knife, then pour in the crab filling and sprinkle over the remaining gruyère. Bake on a baking tray (to catch any drips) for 35-40 minutes until just set and golden.
- Meanwhile, toss the avocado in a bowl with the lemon juice and seasoning. Just before serving, add the white crabmeat, cherry tomatoes, pea shoots, a trickle of olive oil and a little more seasoning. Serve on top of the tart or alongside if you prefer.
Keep the baked tart covered in the fridge for up to 2 days. Reheat or serve at room temperature.
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