Crab and Fennel Tarts are guaranteed to be a crowd-pleaser, these cheesy crab and fennel tarts let winter produce sing.
Crab and Fennel Tarts Recipe
Serves 6
Ingredients:
2 tbsp olive oil
1 tbsp white-wine vinegar
2 heads witlof, sliced
¼ cup chervil leaves
Pastry
225g plain flour
½ tsp salt
65g chilled butter, chopped
65g chilled lard, chopped
Crab 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
Method:
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 and 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 make the crab filling, 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 and toss to coat.
Place crab and fennel tarts on plates and top with witlof salad.
