Ingredients
- 1 Egg
- 170g Leek
- 100g Fennel Bulb
- 3g Fresh Thyme
- 75g Gruyère Cheese
- 250g Shortcrust Pastry
- 30g Salted Butter
- 170g White Crab Meat
- 4 Eggs
- 250g Crème Fraîche
- 1 teaspoon Cayenne Pepper
- Salt as needed
Crab Tart
| Serves: 6 | Category: Tarts & pastries | Mealtime: Lunch | Machine: Cooking Machine | Total time (min.): 70 |
This take on the classic French quiche is just delightful, here we used a dressed crab and some wonderfully nutty Gruyere cheese to compliment it. Easy to throw together, great for a summer’s day luncheon. We used our simple shortcrust pastry recipe, alternatively you can use a pre-prepared shop bought pastry.
Tools
- Oven
- Parchment paper
- Cooking Chef XL
- Tart tin - round 20cm (8")
- Cooking chef xl bowl
Method
- Pre-heat oven - 200°C
- Line a clean tart tin with shortcrust pastry
- Prick the pastry with a fork
- Chill in fridge - 15 min
- Retrieve the pastry from the fridge
- Line with parchment paper
- Fill the tin with baking beans
- Bake - 10 min, 200°C
- Remove from oven
- Remove the baking beans from the pastry case
- Brush with egg
- Bake until light golden then reduce heat - 5 min, 200°C
- Remove from oven and let cool
- Attach the Stir Tool
- Add salted butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 1 min, 120°C, Speed OFF
- Then add leek, fennel bulb and fresh thyme to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 7 min, 120°C, Stir 2
- Transfer content of Cooking Chef XL Bowl to tart tin
- Add white crab meat to the tart tin
- Spread evenly then set aside
- Clean Cooking Chef bowl
- Attach the Whisk
- Add egg and crème fraîche to the Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 2 min, Speed 4
- Pour egg mixture into tart tin
- Sprinkle with gruyère cheese evenly
- Season with cayenne pepper and salt
- Bake until golden brown - 25 min, 180°C
- Remove from oven and let cool
- Serve