8 spring onion whole with both ends trimmed and any outer layers removed
8 slices pancetta
100 g crab meat white
1 large eggs
5 tbsp crème fraîche
2 tsp dijon mustard
1 lemon zest
1 small handful parsley chopped
1 small handful mint leaves leaves picked chopped
375 g puff pastry
1 leaves the salad
Equipment
frying pan
oven
baking pan
Directions
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.
Mix together the crabmeat, egg, crme frache, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.
Heat oven to 200C/180C fan/gas
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.
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.
