Crab, Saffron and Parmesan Tart
"Melt in the mouth starter. From BBC good food"
photo by Wild Thyme Flour
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 pre-baked pastry shells
- 1 large pinch saffron thread
- 1 tablespoon hot milk
- 3 medium eggs
- 300 ml double cream
- 50 g parmesan cheese, finely grated
- 1 pinch cayenne pepper
- 350 g fresh white crabmeat
- watercress, to serve
directions
- heat the oven to 190°C.
- Put the saffron in the hot milk and soak 15 minutes.
- Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
- Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
- Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
- Serve garnished with some watercress.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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