Spicy tart with crab meat and ginger
very easy
75 mins
75 mins
Ingredients
- 125 g Butter
- 225 g Flour
- 300 g Leeks (leek)
- 20 g Ginger Root
- 1 chili pepper
- 2 TABLESPOONS Sunflower oil
- 7-10 Tbsp Salt
- 3 Eggs (size M)
- 100 g Whipped cream
- 100 ml Milk
- 1 can(s) (250 ml) Crab meat
- 7-10 Tbsp Pepper
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Dried peas
- baking paper
Directions
- 1
Cut butter into cubes. Knead flour, butter and 4-6 tablespoons of cold water into a smooth dough. Roll out to a circle (approx. 30 cm Ø) on the floured work surface. Pour the dough into a greased and floured baking tin (22 cm Ø), pressing the rim down.
- 2
Chill for at least 30 minutes.
- 3
Prick the dough several times with a fork and line with baking paper. Pour in dry peas. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
- 4
In the meantime, clean the leek for the filling, cut lengthwise, wash and cut into strips. Peel ginger thinly and grate finely. Clean the chilli, cut open lengthwise, wash and remove the seeds.
- 5
Cut the pod into small pieces.
- 6
Heat the oil in a large pan and sauté the leeks for about 3 minutes. Season with salt, ginger and chilli. Whisk eggs, cream and milk. Stir in crab meat and leek mixture. Season to taste with salt and pepper.
- 7
Remove the tart base from the oven, remove the baking paper and dried peas and spread the leek and egg filling on the base. Reduce the oven temperature (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and bake the tart in it for approx. 40 minutes until the egg mass has set.
- 8
Remove from the oven, leave to rest briefly in the mould, carefully remove from the mould and serve hot or cold.
Nutrition Facts
230 kcal
15 g
15 g
8 g
More Delicious Recipes
