Introduction

This crab, leek, and cheddar tart is a delightful combination of creamy, savory flavors wrapped in a crisp, buttery pastry. Perfect for a light lunch or an elegant dinner, it brings together fresh crabmeat, tender leeks, and sharp cheddar in a rich filling. Easy to make and impressive to serve, it’s a dish that’s sure to please seafood lovers.

A round quiche with a golden brown, slightly burnt cheese top layer, showing a crispy crust that is light brown and textured with scalloped edges. One slice is cut out, revealing an inside with a pale creamy filling mixed with a darker layer underneath, all sitting on a white plate with subtle speckles. A knife with a wooden handle lies next to the quiche on the plate. The plate is on a white marbled surface with a blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Put the flour, cold butter, and a good pinch of salt into a food processor and blitz until the mixture resembles breadcrumbs. Combine the egg yolk with 1½ tablespoons very cold water, add to the mixture, and blitz again until the pastry forms a ball. Add a little more water if needed.

Step 2: Lightly dust a rolling pin and a large sheet of baking parchment with flour. Roll out the pastry on the parchment and use it to line a 23cm loose-bottomed tart tin. Chill for 1 hour until firm. Preheat the oven to 200°C (180°C fan)/gas mark 6 with a baking sheet inside.

Step 3: Heat 10g butter in a heavy-bottomed pan over medium heat. Add the sliced leeks, stir, season, and add 2 tablespoons water. Cover, reduce the heat to low, and cook for 15 minutes until the leeks are soft. Uncover and increase the heat to evaporate any remaining liquid. Remove from heat and leave to cool.

Step 4: Prick the base of the chilled pastry case all over with a fork. Line with baking parchment and baking beans. Bake the pastry on the hot baking sheet for 12 minutes, then remove the parchment and beans and bake for another 13 minutes. Allow to cool slightly, then spoon the cooked leeks evenly into the pastry case.

Step 5: In a bowl, mix together the double cream, crème fraîche, whole egg, and 3 egg yolks. Season well, then gently fold in the crabmeat. Carefully pour the filling over the leeks in the pastry case, then scatter the grated cheddar on top.

Step 6: Return the tart to the oven on the baking sheet and bake for 35–40 minutes, until the pastry is golden and the filling is just set in the center. Let the tart cool for 15 minutes, then remove it from the tin and serve.

Tips & Variations

Use fresh crabmeat for the best flavor, or canned crabmeat as a convenient alternative.

If you prefer stronger cheese, substitute mature cheddar or add a little parmesan to the topping.

Blind baking the pastry prevents sogginess and ensures a crisp base.

For a lighter version, replace crème fraîche with Greek yogurt.

FAQs

Can I make the pastry from scratch without a food processor?

Yes, you can rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs, then mix in the egg yolk and cold water to form the dough.