Cheddar Crab and Garden Pea Tart
Ingredients
- 1 pre-baked shortcrust pastry tart case (23-25cm tin)
- 4 large eggs
- 200ml whole milk
- 150g Wookey Hole Cave Aged Cheddar, grated
- 150g mixed crab meat (white and brown)
- 4-5 baby courgettes, thinly sliced
- 150g garden peas (fresh or frozen)
- 1 tbsp finely chopped mint
- 4-5 small gherkins, chopped
- A handful of sun-blushed tomatoes (optional)
- Sea salt and black pepper
Preparation
Blind bake the tart case until crisp and golden. Allow it to cool slightly while preparing the filling.
In a large bowl, whisk together the eggs and milk. Stir in the grated Cheddar, crab meat, peas, courgettes, mint, chopped gherkins, and sun-blushed tomatoes if using. Season generously with salt and pepper.
Pour the mixture into the tart case. Bake at 180°C fan for 30 minutes or until just set with a gentle wobble in the centre.
Let the tart cool before slicing. Serve with a fresh seasonal salad for the perfect garden lunch.
