Easy crab tart
This pretty tart filled with sweet crab meat can also be served cold, making it perfect fare for your next picnic
Reduced-fat puff pastry
55 g, just thawed, trimmed
60 g, (1/4 cup)
3 individual, thinly sliced
Ground cayenne pepper
1 medium, wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round fluted tart tin with oil. Press pastry into prepared tin and trim excess. Place tin on a baking tray and refrigerate for 10 minutes.
- Meanwhile, whisk eggs, egg whites and crème fraîche in a large bowl until combined. Stir in crab meat, shallots, cayenne pepper and season with salt and freshly ground black pepper. Pour crab mixture into pastry case.
- Bake for 35–40 minutes or until pastry is golden and filling is set. Stand tart in tin for 10 minutes before cutting into wedges. Serve with a lemon wedge.
SERVING SUGGESTION: salad of sliced cucumber and watercress.Crème fraîche is a French version of sour cream and is quite rich with a slight nutty flavour. It is available in the dairy section of most supermarkets.