Asparagus & crab tart recipe | Taste of France®
This light and delicious asparagus and crab tart is perfect for a summer meal outdoors, served with a chilled bottle of white wine.
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Cooking tools:
- Loose bottom tart case
- Oven
- Rolling pin
- Parchment paper
- Baking beans
- Baking sheet
- Paring knife
- Pastry brush
- Saucepan
- Pot
- Colander
- Kitchen towel
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Fork
- Kitchen scale
- Plate
Ingredients
- 1 packet shortcrust pastry
- 1 egg, beaten for brushing the case
- 2 bundles of asparagus
- 50g butter
- 1 small onion very finely chopped
- 1 ½ tsp tomato puree
- 1 generous tsp Dijon mustard
- 300g soft fresh brown crab meat
- 300ml single cream
- A grind of black pepper & salt to taste
- 2 medium eggs
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