Monday, 22nd April 2019 – Recipes (Souffléd Crab and Asparagus Tart)
I made this over the weekend because I wanted a change from asparagus with ham or with Hollandaise sauce or both, and I had a couple of dressed crab in the freezer. I’ve been buying Food & Travel magazine for a while, which won’t surprise anyone who spends any time here, and this was one theirs, from the latest edition which included a feature on crab, with several recipes to choose from.
Souffléd Crab and Asparagus Tart
For the pastry:
- 250 g plain flour
- 165 g butter, chilled and cut into pieces
- 1 pinch of salt
- 2 egg yolks
- 3 tsbp cold water
For the filling:
- 100 g asparagus tips
- 1 tsp extra virgin olive oil
- 125 g soft goat’s cheese
- 4 eggs, separated
- ¼ tsp mild chilli powder
- ¼ tsp freshly ground black pepper
- ¼ tsp sea salt flakes
- 75 g hard mature goat’s cheese, finely grated
- 3 tbsp double cream
- 1 medium-to-large dressed crab, approx 180 g
- 1 pinch cream of tartar
- 1 x 22 cm x 3.5 cm deep-base fluted tart tin
- Baking parchment
- Baking beans
- Preheat the oven to 200°C/400°F/Gas 6. Put a metal tray in the oven ready to place the tart tin on.
- To make the pastry, put the flour, butter and a pinch of salt in the bowl of a food processor and whizz to a fine crumb.
- Whizz in the egg yolks and 3 tsbp cold water. It will clump together.
- Tip the mixture onto a floured surface, bring into a smooth ball and flatten a little.
- Wrap in clingfilm and leave in a cool place or (in summer) in the fridge for 20 minutes.
- On a lightly floured surface, roll the dough out into a neat circle that is approximately 3mm thick and line the tin.
- Roll off any excess pastry with the rolling pin and press the pastry firmly into the fluting. Chill until needed.
- Meanwhile, grill the asparagus tips with the oil for 3-4 minutes in a foil-lined grill pan. Toss them in the oil then set them aside to cool.
- Line the pastry case with baking parchment and then the baking beans. Place in the oven and cook for 15 minutes. Remove the baking beans and the baking parchment and return the tart tin to the oven for a further 4 minutes. The pastry should be a light golden brown after this time.
- Using a fork, squash the soft goat’s cheese and add the egg yolks, one a time. Mix this until it is smooth. Add the chilli powder, black pepper, salt, half of the grated cheese, the cream and the crab meat.
- In a large bowl, whisk the egg whites and the cream of tartar until they start to stiffen and the beaters leave a pattern.
- Fold the crab meat mix into the egg whites.
- Reduce the heat to 180°C/350°F/Gas 5.
- Gently spoon half of the crab mix into the tart case and scatter the asparagus evenly over the top. Add the remaining crab mixture and sprinkle the remaining greated cheese over the top.
- Bake for 12 minutes (or until golden brown, a little wobbly in the centre but with a firm surface. Cover with foil and cook for a further 10 minutes. Remove the foil, turn the oven off, and leave the tart in for 10 more minutes.
Mine needed an extra 10 minutes for step 9.