Crab, saffron and tomato tart

Serve this layered crab tart with a punchy kohlrabi remoulade
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tomato tart

Ben Tunnicliffe, founder of The Packet Inn near Penzance, shares his recipe for crab, saffron and tomato tart with kohlrabi remoulade

thepacketinn.co.uk

Makes    One 12inch tart

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  • You will need
  • Method

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
  • EVOO 140ml
  • 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

  1. 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.
  2. 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.
  3. Dock using a fork or line with silicone and baking beans. Bake in the oven for 12-15 minutes until golden brown.
  4. 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.
  5. 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.
  6. Add the tomatoes and thyme and cook until thick and intensely flavoured, taste and then season with salt and pepper.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add the herbs, capers, gherkins and anchovies and mix thoroughly. Stir in the kohlrabi, taste and season if necessary.
  12. Serve the crab, saffron and tomato tart with a tablespoon of the remoulade and green leaves.

You will need

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
  • EVOO 140ml
  • 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

Method

  1. 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.
  2. 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.
  3. Dock using a fork or line with silicone and baking beans. Bake in the oven for 12-15 minutes until golden brown.
  4. 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.
  5. 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.
  6. Add the tomatoes and thyme and cook until thick and intensely flavoured, taste and then season with salt and pepper.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add the herbs, capers, gherkins and anchovies and mix thoroughly. Stir in the kohlrabi, taste and season if necessary.
  12. Serve the crab, saffron and tomato tart with a tablespoon of the remoulade and green leaves.
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