Crab and leek tart
Ingredients
- 100g/3½oz plain flour, plus extra for rolling
- 100g/3½oz wholemeal flour
- 125g/4oz cold butter, cubed
- 1 free-range egg, beaten
- knob of butter
- 2 medium leeks, trimmed, sliced thinly
- 50g/2oz butter
- 300ml half-fat crème fraîche
- 3 free-range eggs, beaten
- 100g/3½oz fresh brown crab meat
- pinch sea salt flakes
- 100g/3½oz fresh white crab meat
- 50g/2oz mature cheddar, finely grated
- freshly ground black pepper
Instructions
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