Crab tart

Method

1. For the Shallot dressing: combine mustard, honey, a pinch of salt and pepper and oil and vinegar to taste (about 3 parts oil to 1 part vinegar is a good rule of thumb) in a screw-top jar. Shake vigorously until well combined, then add lemon juice to taste and a handful of shallots. Set aside until needed.

2. Preheat the oven to180C/350F/gas 4. Lightly grease a 23cm x 4cm deep flan ring.

3. Roll out the pastry and line the prepared flan ring. Cover the pastry with baking parchment, fill with baking beans and place in the centre of the preheated oven.

4. Bake ‘blind’ for about 30 minutes, or until the pastry just starts to colour. Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use the leftover pieces of pastry or a little beaten egg to fill them. Return the pastry case to the oven for about 5 minutes, then remove and leave to cool. Do not turn off the oven.

5. Put the eggs, egg yolks and cream into a bowl and beat gently, adding the nutmeg and salt and pepper to taste. Pass the mixture through a sieve into a pouring jug.

6. If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell, and flake the meat. Spread the dark crab meat over the base of the pastry case.

7. Heat the olive oil in a frying pan, and then quickly fry the spring onions until just softened. Add them to the pastry case.

8. Stir the white crab meat and the parmesan into the custard mixture, lightly season with salt and pepper and then carefully pour the mixture over the spring onions.

9. Put the tart on a baking tray in the centre of the oven and cook for about 50 minutes, or until the filling is just set. Leave to cool for a few minutes before serving.

10. Slice the tart and serve with salad leaves, lightly dressed with the shallot dressing.