Crab, spring onion & pancetta slice

• olive oil↗2 tsp 2 tsp
• slim spring onions↗8 8

  left whole, but with both ends trimmed and any outer layers removed

• slices pancetta↗8 8
• white crabmeat↗100g 100g
• large egg↗1 1
• crème fraîche↗5 tbsp 5 tbsp
• Dijon mustard↗2 tsp 2 tsp
• zest 1 lemon
• small handful parsley↗

  leaves, chopped

• small handful mint↗

  leaves picked and chopped

• pack puff pastry↗375g 375g
• dressed salad

  leaves, to serve

Step-by-step instructions

1. 1

   Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each.

2. 2

   Mix together the crabmeat, egg, crème fraîche, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.

3. 3

   Heat oven to 200C/180C fan/gas 6. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork. Put the pastry on a baking tray lined with baking parchment.

4. 4

   Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.