Friday, 7 June 2013

crab and leek tart: hairy bikers' recipe.


i first saw this crab and leek tart recipe on a lazy weekend morning on the hairy biker's best of british. if you've not seen this programme before i really suggest you try and catch it or find it on iplayer - as the title suggests they roam around beautiful great britain creating delicious dishes from the local ingredients in that area. i think this one might have been orkney (do correct me if i'm wrong i was too distracted by the look of the tart!) and wow wow wow it's a fantastic combination!

so i'm afraid to say that i bought ready made shortcrust pastry (sorry dave and kingy), which i baked blind for 25 minutes on gas mark 6, 200 degrees. when the tart casing is out, turn the over down to gas mark 4 160 degrees.

for the filling you will need; 

♥ 2 medium leeks, trimmed, sliced thinly
♥ 50g butter
♥ 300ml half-fat crème fraîche
♥ 3 free-range eggs, beaten
♥ 100g fresh brown crab meat
♥ 100g white crab meat
♥ 50g mature cheddar, grated
♥ salt and pepper
♥ knob of butter


next, melt the butter and sliced leeks together in a pan. remove from heat and set aside.


beat together the eggs in the jug, season with black pepper, mix in the crème fraîche and stir in the brown crab meat.


now you're ready to begin filling the tart with yummy ingredients :) begin by scattering the leeks along the bottom of the tart base.


then, sprinkle the white crab meet on top of this... like so...


for the final layer, pour over the brown crab meat and crème fraîche mixture.


actually, correction, the final final layer is the abundance of grated cheese. got to be done!


bake for a further 25 minutes on gas mark 4 until golden. top tip from the hairy bikers (which by the way i've been called the hairy bakers for aaages!) is that the tart will be a little wobbly in the middle but let it cool for 15 mins and this part will set.


tuck in and enjoy... deeeeeeeeeeelish!

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