Crab and parmesan tart with rocket

Method

1. Preheat the oven to 180C/gas 4.

2. In a bowl, mix the flour with the ricotta and salt and knead until smooth, adding a little water to soften as you go. Rest in the fridge for 20 minutes; then roll out and line 4 individual flan cases.

3. Meanwhile, make the filling: beat together the eggs and crab meat, then mix in the sherry, cayenne pepper, crème fraîche and two thirds of the Parmesan.

4. Season and divide the mixture evenly between the 4 pastry tart cases. Sprinkle with the remaining cheese and bake in the oven for 30-40 minutes until golden and set. Let the tarts cool slightly before serving.

5. Toss the rocket with a little olive oil and lemon juice and season; serve with the crab and Parmesan tarts.

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Ingredients

For the pastry

300g plain flour
200g Ricotta cheese
pinch Salt

For the filling

3 large organic eggs
1 Crab, dressed
1 tbsp dry sherry
1/4 tsp cayenne pepper
200ml Crème fraîche
2 tbsp finely grated Parmesan

For the rocket

2 tbsp extra virgin olive oil
1/2 lemon, juice only
50g wild rocket

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