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)
Keep the baked tart covered in the fridge for up to 2 days. Reheat or serve at room temperature.
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