Crab and gruyère tart with pea shoot and avocado salad recipe | delicious. magazine

Name: Crab and gruyère tart with pea shoot and avocado salad recipe | delicious. magazine
Ingredients: 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; 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

www.deliciousmagazine.co.uk

Most of the work for this crab and gruyère tart recipe goes into the pastry case. Once you've tackled that, the rest is a breeze to make.

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Ingredients

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
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