(serves 12)
175 grams plain flour
75 grams cornflour (cornstarch)
1 tsp salt
120 grams cold butter
1 tbsp fresh thyme leaves
2 eggs, beaten
sprinkles cold water
250 grams white crabmeat
250 grams goats cheese
1 bunch scallion, minced
600 ml double cream
6 eggs, beaten
salt and pepper
1 egg, beaten
Make the pastry by mixing, in a food processor, the flour, cornflour, salt, butter (in little pieces, gradually), and thyme. Then add eggs and water to make a nice stiff dough and form into a ball. Wrap in clingfilm and refrigerate for at least 20 minutes.
Roll out pastry to be at least 2 inches larger all round than the tart tin (21 cm diameter and 3 cm deep). Line the tin gently with the pastry, draping the extra over the sides (do not trim yet). Line with foil and weight with beans and bake at 160C for 40 minutes, then take out the foil and beans and check to see if the pastry is dry. If not, bake again for 5 minutes.
Meanwhile, beat the eggs with the cream and season well. Beat the leftover egg and brush the baked pastry crust with it, all over. Scatter the scallions and crabmeat over the bottom, then pour over the cream and eggs. Bake at 180C for 20 minutes, then lower the heat to 160C for another 40 minutes. Leave tart to cool to room temperature before serving.
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