Description
A delicious savory tart combining the sweet flavors of white crabmeat with tender leeks and sharp cheddar cheese, all encased in a buttery homemade pastry. This crab, leek & cheddar tart is perfect as a light lunch or an elegant starter.
Ingredients
Scale
Pastry
- 250g plain flour, plus extra for dusting
- 150g cold butter, cut into cubes
- 1 large egg yolk
- 1½ tbsp very cold water (approximate, may need more)
- A good pinch of salt
Filling
- 10g butter
- 2 leeks (about 500g), sliced into 2cm rings
- 200ml double cream
- 100ml crème fraîche
- 1 large egg
- 3 large egg yolks
- 200g white crabmeat
- 35g cheddar cheese, grated
- Salt and pepper, to taste
Instructions
- Prepare the pastry: Put the plain flour, cold butter cubes, and a good pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs. Combine the egg yolk with 1½ tablespoons of very cold water and add this liquid to the mixture. Blitz again until the dough comes together into a ball, adding a little more water if necessary.
- Roll out and chill the pastry: Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll the pastry out on the parchment to fit a 23cm loose-bottomed tart tin. Use the rolled pastry to line the tin and chill for 1 hour to firm up.
- Prepare the oven and pre-bake the pastry: Heat the oven to 200°C (180°C fan) or gas mark 6 with a baking sheet inside. Prick the base of the chilled pastry case all over with a fork. Line it with baking parchment and baking beans, then bake on the hot baking sheet for 12 minutes.
- Remove lining and continue baking: Remove the parchment and beans from the pastry case and bake for an additional 13 minutes until lightly golden. Leave the pastry case to cool slightly.
- Cook the leeks: Heat 10g butter in a heavy-bottomed pan over medium heat. Add the sliced leeks, season with salt and pepper, and add 2 tablespoons of water. Cover, reduce the heat to low, and cook gently for 15 minutes until the leeks are soft. Remove the lid, increase the heat, and cook until any remaining liquid evaporates. Remove from heat and let cool.
- Mix the filling: In a bowl, combine the double cream, crème fraîche, whole egg, and 3 egg yolks. Season the mixture well with salt and pepper. Gently fold in the cooled leeks and white crabmeat.
- Assemble the tart: Spoon the leek and crab filling into the pre-baked pastry case. Carefully pour the cream and egg mixture over the filling. Scatter the grated cheddar evenly on top.
- Bake the tart: Return the tart to the hot baking sheet in the oven and bake for 35-40 minutes, or until the pastry is golden and the filling is just set in the center—it will continue to set as it cools.
- Cool and serve: Leave the tart to cool for 15 minutes, then remove it from the tart tin. Serve warm or at room temperature.
Notes
- Use frozen baking beans or dry rice for blind baking to keep the pastry base from rising.
- Ensure the leeks are well cooked and any excess liquid is evaporated to avoid a soggy tart base.
- You can substitute white crabmeat with cooked lump crab meat or even cooked shrimp if crab is unavailable.
- For a lighter tart, consider using half cream and half milk in the filling, though this will affect creaminess.
- Letting the tart cool before slicing helps the filling to set fully and makes for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: crab tart, leek tart, cheddar tart, savory tart, seafood tart, homemade pastry, British cuisine
