Ingredients

250g plain flour, plus extra for dusting

150g cold butter, cut into cubes

1 large egg yolk

10g butter

2 leeks (about 500g), sliced into 2cm rings

200ml double cream

100ml crème fraîche

1 large egg, plus 3 egg yolks

200g white crabmeat

35g cheddar, grated

A good pinch of salt

Very cold water (about 1½ tbsp, possibly more)

Instructions

Step 1: Put the flour, cold butter, and a good pinch of salt into a food processor. Blitz until the mixture resembles breadcrumbs. Combine the egg yolk with 1½ tablespoons of very cold water, then add to the mixture and blitz again until the pastry forms a ball. Add a little more water if needed.

Step 2: Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll out the pastry on the parchment and use it to line a 23cm loose-bottomed tart tin. Chill in the fridge for 1 hour until firm.

Step 3: Heat the oven to 200°C (180°C fan, gas mark 6) with a baking sheet inside. For the filling, heat 10g butter in a heavy-bottomed pan over medium heat. Add the sliced leeks, season with salt, stir, then add 2 tablespoons of water. Cover, reduce heat to low, and cook for 15 minutes until the leeks are soft.

Step 4: Uncover the pan, turn up the heat to evaporate any remaining liquid, then remove from the heat and let the leeks cool.

Step 5: Prick the base of the chilled pastry case all over with a fork. Line with baking parchment and baking beans, then bake on the preheated baking sheet for 12 minutes. Remove the parchment and beans and bake for 13 minutes more. Let the pastry cool slightly.

Step 6: Spoon the cooled leeks into the pastry case evenly.

Step 7: In a bowl, mix together the double cream, crème fraîche, whole egg, and 3 egg yolks. Season well, then gently fold in the white crabmeat.

Step 8: Carefully pour the filling over the leeks in the pastry case. Sprinkle the grated cheddar on top.

Step 9: Return the tart to the oven on the baking sheet and bake for 35-40 minutes, or until the pastry is golden and the filling is just set but still slightly wobbly in the center.

Step 10: Remove the tart from the oven and let it cool for 15 minutes before removing it from the tin. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add a pinch of nutmeg or a teaspoon of Dijon mustard to the filling mixture.

If you prefer a lighter pastry, substitute half the butter with cream cheese for a tender crust.

Use fresh crabmeat if available for the best taste, or canned crabmeat as a convenient alternative.

For a vegetarian version, omit the crab and add sautéed mushrooms or spinach instead.

FAQs

Can I make the pastry in advance?

Yes, you can prepare the pastry dough a day ahead. Wrap it tightly in cling film and keep it refrigerated. Let it come to a little room temperature before rolling out.

What can I substitute for crème fraîche?

If you don’t have crème fraîche, sour cream or a mixture of yogurt and cream can be used as a substitute, though the flavor will be slightly different.