Crab, Leek and Cheddar Tart

• wheat flour↗250g g

  plus extra for dusting

• butter↗150g cold g

  cold, cut into cubes

• egg yolk↗1 large
• butter↗10g g
• leek↗2

  (about 500 g), sliced into 2 cm rings

• cream↗200ml ml
• crème fraîche↗100ml ml
• egg↗1 large

  plus 3 yolks

• white crab meat↗200g g
• cheddar↗35g g

  grated

Step-by-step instructions

1. 1

   Place the flour, butter and a pinch of salt in a food processor and blend until the mixture resembles crumbs. Mix the yolk with 1½ tbsp very cold water, then add this to the mixture and blend again until the dough comes together into a ball (you may need to add a little more water).

2. 2

   Lightly dust the rolling pin and a large sheet of parchment paper with flour. Roll out the dough on the paper and use it to line a 23 cm removable-bottom tart tin. Chill for 1 hour until firm. Preheat the oven to 200 °C/180 °C fan/gas 6, placing a tray inside.

3. 3

   For the filling, heat the butter in a heavy skillet over medium heat, add the leek, stir, season and add 2 tbsp water. Cover, reduce heat to low and cook for 15 minutes until the leek is soft. Remove the lid, increase heat and cook until all liquid evaporates. Remove from heat and let cool.

4. 4

   Pierce the dough base all over with a fork, then line it with parchment and ceramic baking beans. Bake on a hot tray for 12 minutes, remove the parchment and beans, then bake for another 13 minutes. Cool slightly, then place the leek into the crust.

5. 5

   Combine the cream, crème fraîche, whole egg and yolks. Season well, then gently fold in the crab meat. Carefully pour the filling over the leek layer, then sprinkle grated cheddar.

6. 6

   Return the tart to the oven and bake for 35‑40 minutes, or until the crust is golden and the filling thickens slightly in the centre (it will continue to set while cooling). Cool for 15 minutes, then remove from the tin and serve.