Wild Sea Beet & Wild Crab Tart
Intermed..
Introduction
This quiche-style seafood pie oozes the sea and can be served cold, warm or hot, all the way through the summer. Created by The Strawberry Tree @ Brooklodge
Ingredients
- Two handfuls of sea beet, stalks removed, leaves washed, roughly chopped
- 300g fresh wild crabmeat
- 1 organic onion, finely chopped
- 2 garlic cloves, crushed and chopped
- 1 red chilli, deseeded and finely chopped
- 1 bunch coriander, roughly chopped
- Juice of 1 lemon
- 50g Parmesan, grated
- 250ml organic cream
- 4 organic egg yolks, plus 1 whole egg
- Sea salt and pepper
- Organic olive oil
- Your favourite recipe for savoury pastry, blind baked in a 20-22cm tart dish
Method
- 1. In a large frying pan, fry onions until soft. Then add chilli, garlic and fry for a few more minutes.
- 2. Add the sea beet, and when soft, toss in the crabmeat. Fry together and mix thoroughly, then add the coriander, lemon juice and Parmesan. Lightly beat together the egg and cream and season.
- 3. Spoon the sea beet mixture into your baked tart case. Pour over your egg and cream. Bake, for 30–40 minutes at 140°C, or until set.
