Crab and Quark Tart with Salad - Graham's Family Dairy

Ingredients

• Wrap in cling film and place in the fridge for an hour.
• On a lightly floured work surface, roll out the pastry, 3 to 4mm thick, in a circle large enough to line the flan tin. Line the dish with the pastry.
• Cover the pastry case with baking parchment or cling film and fill with baking beans or uncooked lentils to weigh it down. Put back in the fridge to let it rest for 20 minutes.
• Reduce the temperature of the oven to 180c/350f or gas mark 4 Bake for 12 minutes.
• Take the tart from the oven and remove the baking beans. Place the tart back in the oven for 5 minutes.
• Heat 15g unsalted butter in a pan and sauté the leeks and spring onions until softened, but not coloured.
• Meanwhile break 6 eggs, add quark and whisk together. Mix in the softened leeks and spring onions. Add the crabmeat and add the zest of one lemon.
• Remove the tart from the oven and add the crab filling.
• Reduce the oven temperature to 160 and place the tart in the oven and bake for 30 minutes or until just firm.
• For the side salad, mix a tablespoon of quark and a teaspoon of horseradish together. Add a splash of milk to get the consistency of a dressing and season with salt and pepper.
• Add chopped tomatoes, thinly sliced red onions, pea shoots and watercress and mix together.
• To serve, remove the tart from the oven and allow to cool slightly before removing from the tin. Cut the tart into portions and serve alongside the watercress and horseradish salad.
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• 50g plain flour
• 150g wholemeal spelt flour
• 5g Malden sea salt
• 75g Graham’s unsalted butter
• 75g Graham’s Natural Quark
• 6 large free-range eggs
• 50ml semi skimmed milk
• 250g Graham’s Natural Quark
• 15g Graham’s unsalted butter
• 1 small leek finely shredded
• 4 spring onions sliced
• Cayenne pepper
• 500g Gourdon white crab meat
• Finely grated rind of 1 lemon
• Malden sea salt