This tart is packed with flavour. The finished result is a moist and tasty middle with a crumbly and yummy crust. For this recipe it is important to use fresh crab meat which is readily available in most supermarkets. The flavour is much fresher.
Ready Shop bought Short crust Pastry –Roll it out to a 5 mm thickness
Meat of 1 Whole Crab
½ of a Courgette- Finely Chopped
6 Mushrooms- Finely Chopped
1tbsp Olive Oil
A Good Handful Fresh Parsley- Finely Chopped
60g Parmesan Cheese- Grated
Freshly Grounded Pepper- To Season
170ml Single Cream
Salt to taste
Roll out the short crust pastry and place in onto a 10inch round quiche dish or a round dish will do. Cut out a round piece of baking sheet to fit the pastry, and put some baking beans inside. Cook in a preheated oven at 180 for approximately 15-20 minutes. Take out the baking sheet and the beans and leave to cool.
In a pan, take the oil and add all the vegetables. Sauté for a few minutes until just soft. Turn off the heat and add the parsley. Once the mixture is cool add the crab meat, half of the parmesan, pepper and a touch of salt.
Meanwhile, in a pourable jug or container, whisk the eggs and add the milk, cream and the rest of the parmesan. Season with salt and pepper.
Take the vegetable mixture and sprinkle in the bottom of the pastry, and then pour the egg mixture all over the top. Cook in a preheated oven at 190 for 30-35minutes or until cooked.
Serve with a fresh salad.