Crab Saffron Tart

Tarte au crabe et au safran

Again a classic for me. This tart combines the delicate taste of saffron, crab and oven roasted cherry tomatoes. Very pretty to the eye and great to the taste!

How to do it:

Start by making the dough. Take a food processor and put the flour and butter cut in pieces in it. Add the salt. Mix together and then, add enough water until the dough detachs from the bowl when mixing. The dough should be elastic. Place in a bowl, cover and put in the fridge for a minimum of an hour before using.

Then preheat the oven at 360 F.
Place the cherry tomatoes in a roasting pan and sprinkle with thyme and olive oil. Let cook for about 20 mns. Take out and set aside.

Take 1/4 cup water and dilute the saffron in it. Bring to a boil and let reduce by half.

Take a bowl and whip the eggs yolks. Add the cream and saffron. Chop the chives and add them.

Roll the dough and place in individual pie moulds. Make little holes with a fork at the bottom. Place the tomatoes on top of each little pie and cover with the crab. Pour the egg/cream preparation and place in the oven for about 20 to 25 mns.

Serve warm!

Serves 4

Difficulty

Time 25 mns + 15 mns preparation (1 hour rest time)

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You need:

For the dough:
200 g plain flour
100 g butter
1 pinch of salt
Water

For the fillings
1 dose of saffron (and water)
1.5 cups of cherry tomatoes
2 egg yolks
3 tbsp chopped chives
1 tbsp olive oil
150 g fresh crab
Fresh thyme
150 ml cream