Seasonal Heroes

Asparagus and crabmeat tart

This recipe also serves 8 as a starter. You can use a 23cm round flan tin instead of a rectangular one if you prefer. £1.33 per serving

  • 6
  • 35
  • 45
  • 30
  • freeze
  • gluten free

For the pastry

  • 100g rice flour, plus extra for rolling
  • 100g fine yellow cornmeal
  • Pinch of salt
  • 100g chilled unsalted butter
  • 1 egg, lightly beaten

For the filling

  • 400g asparagus
  • 170g can white crabmeat, drained
  • 1 lemon, finely grated zest only
  • 200g 50% reduced-fat soft cheese
  • 3 eggs
  • 300ml milk
  1. To make the pastry, put the rice flour and cornmeal into a bowl with the salt and whisk together to combine. Use the coarse side of a grater to grate the butter into the flour mixture (this helps the butter stay cold).
  2. Add in the egg and enough water (1-2 tbsp) to bring the mixture together. Turn out on to a surface dusted with rice flour, pat into a flat disc, wrap in cling film and chill for about 20 minutes.
  3. Heat the oven to 200°C/180°C fan/Gas 6. Place the pastry on a piece of baking paper and place a sheet of cling film on top of it to prevent the delicate pastry from sticking to the rolling pin. Roll out to about 3mm thick and a couple of centimetres larger than your 20 x 40cm rectangular baking tin all round.
  4. Remove the cling film and invert your tin on to the pastry. With the help of the baking paper flip the pastry and tin over and allow the pastry to ‘fall’ into the tin. Don’t worry if the pastry breaks up; you can use any excess to patch it up. Then use a sharp knife to trim it to fit the edges of the tin. Chill again for another 10 minutes.
  5. Place the same piece of baking paper used earlier on top of the pastry and fill it with baking beans. Cook blind for 10 minutes, remove the paper and beans and cook for a further 5 minutes.
  6. Cook the asparagus in a pan of boiling water for 2 minutes then drain well. Arrange in the tin with the crabmeat and scatter with lemon zest.
  7. Beat together the soft cheese, eggs and milk and pour the mixture over the asparagus. Reduce the oven temperature to 180°C/160°C fan/Gas 4 and cook for a further 25 minutes until the filling is set and the tart is pale golden on top.

Each serving contains: Energy 1242kJ 298kcal (15%); Fat 18.1g (26%); Saturates 10 (50%); Sugars 2.7g (3%); Salt 0.5 (8%) of your Reference Intake. Carbohydrates per serving: 21g