Savoury tarts
There are few better ways to showcase seasonal ingredients than in a buttery pastry case. Combine that with a cheesy filling and you have an unbeatably satisfying dish on your hands. Serve with a glass of something chilled and a side of sunshine for summer perfection
Goat’s cheese and marinated beetroot quiche
RECIPES AND
FOOD STYLING JEN BEDLOE
PHOTOGRAPHS GARETH MORGANS
STYLING OLIVIA WARDLE
Crab and gruyère tart with pea shoot and avocado salad
Crab and gruyère tart with pea shoot and avocado salad
SERVES 8. HANDS-ON TIME 40 MIN, OVEN TIME 1 HOUR 3-10 MIN, PLUS CHILLING AND COOLING
MAKE AHEAD
Keep the baked tart covered in the fridge for up to 2 days. Reheat or serve at room temperature.
• 2 shallots, finely chopped
• Large knob unsalted butter
• 2 x 100g pots Fifty Fifty Crab (from Waitrose and Ocado, or 100g white crabmeat and 100g brown crabmeat)
• 3 medium free-range eggs
• 200ml double cream
• 100ml crème fraîche
• 75g gruyère, grated
• Large pinch cayenne pepper
• 1 tbsp chopped fresh tarragon
• Finely grated zest and juice 1 lemon
FOR THE TARRAGON AND CAYENNE PASTRY
• 250g plain flour, plus extra for dusting
• ½ tsp sea salt
• 125g unsalted butter, chilled
• Large pinch cayenne pepper
• A few leaves fresh tarragon
• 1 large free-range egg yolk
• 4 tbsp ice-cold water
FOR THE SALAD
• 1 large ripe avocado, chopped
• 200g cherry tomatoes, halved
• 30g pea shoots
• Olive oil to drizzle YOU’LL ALSO NEED…
• 29cm x 20cm loose-bottomed tart tin