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.
Serves 6 | Prep time 20 minutes | Cook time 50 minutes
3 tablespoons butter
3 tablespoons sugar
3 tablespoons milk
2 cups self-raising flour
Or 2 sheets of pre-made short-crust pastry, fat reduced
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
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.
SAUTEE spring 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