Name: Souffléd crab & asparagus tart
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 6
Cuisine: British
Ingredients: 300g ready-made shortcrust pastry; 25g butter; 25g plain flour; 300ml milk; freshly grated nutmeg; 2 good pinches chilli powder; 200g white crabmeat fresh or frozen and defrosted; 140g asparagus tips; 3 eggs separated; 3 tbsp finely grated parmesan

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Souffléd crab & asparagus tart

Souffléd crab & asparagus tart

Mary Cadogan

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Serves 6

More effort

Prep: 40 mins

Cook: 55 mins

A star rating of 4.7 out of 5.13 ratingsRate

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This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad

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Ingredients

Nutrition

Units:

MetricUS

300g ready-made shortcrust pastry
25g butter
25g plain flour
300ml milk
freshly grated nutmeg
2 good pinches chilli powder
200g white crabmeat

fresh or frozen and defrosted
140g asparagus

tips
3 eggs

separated
3 tbsp finely grated parmesan

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Nutrition: per serving

kcal406
fat25g
saturates10g
carbs30g
sugars3g
fibre2g
protein17g
salt1.18g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
step 2

Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
step 3

Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
step 4

Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.

RECIPE TIPS

BEETROOT, TOASTED ALMOND & WATERCRESS SALAD

Peel and grate 2 raw beetroot. Whisk together the zest and juice ½ orange, 2 tbsp balsamic vinegar, 4 tbsp olive oil, salt and pepper. Arrange 100g watercress over a platter and scatter with the beetroot and 2 tbsp toasted flaked almonds. Drizzle over dressing.

TARTARE POTATO SALAD

Chop 750g salad potatoes into chunks, cook until tender, then drain. Meanwhile, mix together 1 finely chopped shallot, 1 tbsp chopped capers, 6 chopped small gherkins and 2 tbsp chopped parsley. Add 3 rounded tbsp mayonnaise, the juice ½ lemon and a little salt and pepper. Mix well and toss potatoes in the dressing.

Recipe from Good Food magazine, May 2010

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A star rating of 4.7 out of 5.13 ratings

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