Crab and gruyère tart with pea shoot and avocado salad

Crab and gruyère tart with pea shoot and avocado salad
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
552kcals
Fat
43.2g (23.8g saturated)
Protein
15.1g
Carbohydrates
24.5g (2.1g sugars)
Fibre
2.4g
Salt
0.8g
Calories
552kcals
Fat
43.2g (23.8g saturated)
Protein
15.1g
Carbohydrates
24.5g (2.1g sugars)
Fibre
2.4g
Salt
0.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

delicious. tips

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

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