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Recipe – Crab and Asparagus Tart

CRAB AND ASPARAGUS TART 

What’s great about it:

Tarts are great for entertaining or store in the fridge for a busy week ahead. This recipe makes one large tart serving six people however you can make individual tartlets if entertaining. If fresh crab is not available tinned crab works perfectly well. 


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Serves 6 | Prep time 20 minutes | Cook time 50 minutes

 

 Crab & asparagus flan (8)

Ingredients

Pastry:

3 tablespoons butter

3 tablespoons sugar

3 tablespoons milk

1 egg

2 cups self-raising flour

Or 2 sheets of pre-made short-crust pastry, fat reduced

 

Filling:

2 bunches asparagus spears, finely chopped or 300g canned asparagus

30g polyunsaturated margarine

4 spring onions, finely chopped

6 eggs, beaten

1 cup natural yoghurt, reduced fat

375g crab meat, fresh/frozen/tinned

Black pepper, freshly ground

 

Method

 

PREHEAT the oven to 180ºC.

To make the pastry:

MELT butter and sugar in a saucepan or microwave.

ADD egg, milk, and flour. Mix well.

TURN out the pastry and roll to form a thin base suitable for small tarts.

PRESS into each of the tart casings and set aside for dry bake; line each case with baking paper.

PLACE rice or lentils into the base of the pastry and bake for 10 minutes.

REMOVE from oven; discard baking paper, rice/lentils.

 

 

To make the filling:

COOK asparagus spears in boiling water for 2 minutes until they are just tender or use tinned ones.

SAUTEspring onions until soft and fragrant.

BEAT eggs in a bowl, add the yoghurt.

STIR in the asparagus, spring onions, and the crab.

SEASON with pepper.

POUR the mixture into the pastry base.

BAKE in the oven for 45 minutes or until just set.

 

Recipe courtesy of: Lillian Orr, Proserpine Branch

 

Filed under: crab, asparagus

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