Cheddar and Crab Tart

by

Davidstow TartThe perfect picnic treat, this dish is a great one to whip up and take to BBQs. Serve with a crisp green salad or warm green beans for a truly tasty summer dish.

Cooking time: 40mins +10mins chilling

Serves: 4-6

What You’ll Need:

  • 500g all-butter pastry block, de-frosted
  • 6 free-range eggs
  • 600ml double cream
  • Cornish sea salt and freshly ground black pepper
  • 250g Davidstow Cornish Classic cheddar, diced into small cubes
  • 2 tbsp chopped tarragon
  • 2 bunches spring onions, sliced
  • 250g fresh white crab meat
  • 50g fresh brown crab meat

What To Do: 

  • Preheat the oven to Gas Mark 7, 220°C (425°F).
  • Roll out the pastry on a floured surface to the thickness of a £1 coin and line a 4cm deep, 20cm round loose-bottom flan tin (fluted or non-fluted).
  • Line the pastry with a circle of greaseproof paper and baking beans, then chill for 10 minutes.
  • Bake in the oven for 15 minutes and then remove the paper and baking beans.
  • Brush the inside of the pastry with egg wash and turn the oven down to 180°c (160°c for fan-assisted ovens).
  • Mix the eggs and cream and season. Sprinkle the cheese, tarragon, spring onion and crab over the tart case and pour over the egg mixture.
  • Bake for 25 minutes until the custard is set and the pastry is golden brown.
  • When the tart is cool, slice and serve with a simple seasonal salad.

For more information on the Davidstow range and recipes by Nathan Outlaw, please visit www.davidstowcheddar.co.uk

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