Ben Tunnicliffe, founder of The Packet Inn near Penzance, shares his recipe for crab, saffron and tomato tart with kohlrabi remoulade
You will need
Makes one 12in tart
For the pastry
Cold butter 170g, diced
Plain flour 300g
Egg 1, beaten
Salt a pinch
For the tomato sauce
Large onion 1, diced
Garlic 3 cloves, crushed
Sugar 1 tsp
White wine vinegar
Chopped tomatoes 400g
Fresh thyme picked and chopped
For the tart
Double cream 280ml
Saffron a pinch
Brown crab meat 110g
White crab meat 170g
Fresh herb such as dill, tarragon, chervil, chopped
Eggs 2 + 1 yolk
For the kohlrabi remoulade
Egg yolks 4
White wine vinegar 4 tbsp
Grain mustard 1 tbsp
Vegetable oil 400ml
Parsley, chervil, tarragon and chives, chopped
Capers 2 tbsp, finely chopped
Gherkins 2 tbsp, finely chopped
Anchovies 2 tbsp, finely chopped
Kohlrabi 500g, cut into matchsticks
- For the pastry: preheat the oven to 175˚C / gas 3. Rub the butter into the flour until it resembles breadcrumbs. Add the egg and salt and bring the mixture together as a dough. Rest for 20 minutes.
- Roll out the dough to the thickness of a 50p. Line the tart case, pressing the pastry into the edges of the tart ring. Rest for 20 minutes in the fridge.
- Dock using a fork or line with silicone and baking beans. Bake in the oven for 12-15 minutes until golden brown.
- Remove from the oven and brush with some beaten egg, then return to the oven for around 3 – 4 minutes until the egg has set.
- For the tomato sauce: fry the onion and garlic in a little oil until softening and starting to colour. Add the sugar and caramelise. Deglaze with the vinegar and reduce until almost dry.
- Add the tomatoes and thyme and cook until thick and intensely flavoured, taste and then season with salt and pepper.
- For the tart: preheat the oven to 140˚C / gas 1. In a pan, bring the cream and saffron to the boil and remove from the heat. Leave covered to infuse for 20 minutes.
- Mix the brown crab meat with 5 tbsp of the tomato sauce, then spread over the bottom of the tart case. Scatter the white crab meat and chopped herbs over the top.
- Reboil the cream and whisk the eggs and yolk together. Add the hot cream to the egg mixture and mix thoroughly. Season to taste and pour into the tart case. Bake for 20 minutes or until the custard has set.
- For the remoulade: emulsify the egg yolks with the mustard and vinegar, then season. Continue to whisk while slowly adding the oil until all the oil is incorporated and the mixture is the consistency of mayonnaise.
- Add the herbs, capers, gherkins and anchovies and mix thoroughly. Stir in the kohlrabi, taste and season if necessary.
- Serve the crab, saffron and tomato tart with a tablespoon of the remoulade and green leaves.