Chichester Yacht Club Magazine April 2018 | Page 31

Dickenson's Real Meals... Crab & Leek Tart
Crab is the quintessential taste of the British shoreline and partners
perfectly with leek in this tempting tart recipe.
Ingredients
For the pastry
► 100g/3½oz plain flour, plus extra for
rolling
► 100g/3½oz wholemeal flour
► 125g/4oz cold butter, cubed
► 1 free-range egg, beaten
For the filling
► knob of butter
► 2 medium leeks, trimmed, sliced thinly
► 50g/2oz butter
► 300ml half-fat crème fraîche
► 3 free-range eggs, beaten
► 100g/3½oz fresh brown crab meat
► pinch sea salt flakes
► 100g/3½oz fresh white crab meat
► 50g/2oz mature cheddar, finely grated
► freshly ground black pepper
3)
4)
5)
Method
1)
Preheat the oven to 200C/400F/Gas 6.
2)
For the pastry, pulse the flours and butter 8)
in a food processor until the mixture
resembles fine breadcrumbs. With the
motor running, add the egg in a thin
stream and blend until the mixture begins
to form a ball.
Roll the pastry into a circle on a floured
work surface and use it to line a 23cm/9in
loose-based fluted tart tin. Press the
pastry with your fingertips firmly into the
base and sides. Trim any excess pastry
and lightly prick the base of the tart using
a fork. Chill in the fridge for 30 minutes.
Line the pastry with a large sheet of
crumpled baking parchment and half fill
with baking beans. Bake the tart case for
25 minutes. Remove the beans and
return the tart to the oven for a further 5-
10 minutes or until the surface is dry and
beginning to brown. Remove from the
oven and reduce the oven to 180C/350F/
Gas 4.
For the filling, melt the butter in a large
heavy-based frying pan over a low heat.
Add the leeks and fry gently for 2-3
minutes, stirring until just softened.
Remove from the heat and set
aside.
6)
Put the eggs in a large jug
and beat lightly with a whisk. Stir
in the crème fraîche, season with
salt and freshly ground black
pepper. Beat together with a
wooden spoon until thoroughly
combined. Stir in the brown crab
meat.
7)
Scatter the leeks over the
pastry case and dot the white crab
meat around them. Pour over the
crème fraiche mixture and sprinkle
with the cheese. Cook on the
baking tray for 25 minutes, or until
the filling is golden-brown and just set. (It
should still wobble a tiny bit in the centre
as it will continue to set as it cools)
Remove the quiche from the oven and
leave to cool in the tin for 15 minutes
before removing.
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