Crab & Fennel Tarts Recipe. Guaranteed to be a crowd-pleaser, these cheesy crab and fennel tarts let winter produce sing.
Serves 6
225g plain flour
½ tsp salt
65g chilled butter, chopped
65g chilled lard, chopped
Filling
25g butter
½ cup onion, finely chopped
½ cup fennel, finely chopped
1 garlic clove, finely chopped
200g cooked crab meat
250ml pouring cream
½ cup gruyere, finely grated
3 egg yolks
pinch of cayenne pepper
2 tbsp olive oil
1 tbsp white-wine vinegar
2 heads witlof, sliced
¼ cup chervil leaves
Preheat oven to 220°C.
To make pastry, place flour, salt, butter, and lard into a food processor and pulse until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and process until pastry just comes together. Turn out onto a lightly floured surface and knead for 1-2 minutes, or until smooth. Divide dough into six pieces and roll out each piece into a 12cm round. Line six 9cm tart tins with pastry and refrigerate for
20 minutes.
Line tarts with baking paper and fill with baking beans; bake for 12 minutes. Remove paper and beads and bake for another 2-3 minutes, or until just turning golden. Remove from oven and let cool.
Meanwhile, melt butter in a frying pan over medium-low heat; add onion, fennel, and garlic; and cook for 5 minutes, or until tender. Divide filling among tarts and top with crab. Place cream, gruyere, egg yolks, and cayenne in a bowl; season with sea salt; and whisk to combine. Pour over crab and bake for 15 minutes, or until golden.
Place oil and vinegar in a bowl, season with sea salt and freshly ground black pepper, and whisk to combine. Add witlof and chervil; toss to coat.
Place tarts on plates and top with witlof salad.
