Jonathan Cartu Said: Crab and roasted tomato tart recipe - Jonathan Cartu Restaurant, Baking & Catering Services
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Jonathan Cartu Said: Crab and roasted tomato tart recipe

Crab and roasted tomato tart recipe

Jonathan Cartu Said: Crab and roasted tomato tart recipe

We had this with warm green beans and new potatoes drenched in a dressing of fresh coriander, cumin seeds, mustard, olive oil and plenty of lemon. But really, all it needs is a green salad with a proper French vinaigrette. 

Prep time: 20 minutes | Cooking time: 55 minutes (+ refrigerating time for the pastry) 




For the pastry

  • 90g cold unsalted butter, cubed + a little extra for greasing
  • 175g plain flour
  • 30g mature cheddar, finely grated
  • 2 tbsp cold water
  • 1 egg, beaten

For the filling

  • 3 large tomatoes, halved (or do more as they’re nice served alongside the tart)
  • 2 tsp olive oil
  • 300ml double cream
  • 1 tsp curry powder
  • 2 garlic cloves, finely grated
  • 30g mature cheddar, finely grated
  • 100g brown crab meat
  • 100g white crab meat
  • 3 large eggs, beaten
  • 2 tsp nigella seeds


  1. Preheat the oven to 200C/gas 6. Pop the tomatoes in a roasting tin, drizzle with oil and roast for 30-40 minutes, until soft and beginning to brown on top.
  2. Meanwhile, make the pastry. Using your fingers, rub the butter into the flour until the mixture is sandy. Stir in the cheese. Add the water a little at a time and use a butter knife to stir it in. A dough will slowly begin to form. Don’t be tempted to add more water unless it really isn’t coming together. It’s best to use as little water as possible. When it has come together, form it lightly into a disc (don’t overwork the pastry) and refrigerate for half an hour.
  3. When firm, roll out on a floured surface into a thin disc. It should be big enough to line the base of a 23cm tart case. Grease the case with a little butter. Lay the pastry over the case, pressing it into the sides. Prick the base with a fork and trim off any excess pastry. Place in the fridge to chill for another 20 minutes.
  4. Once the pastry case has chilled, line it with parchment and fill with baking beans (dried rice, beans or lentils also work). Bake for 20 minutes at 200C/gas 6. Then remove the parchment and beans, brush the pastry with the beaten egg and return to the oven for a further 5 minutes. When you take it back out, turn the heat down to 180C/gas 4.
  5. While the pastry case bakes, prepare the filling. In a small saucepan, combine the cream, curry powder, garlic and cheese with a pinch of salt and plenty of black pepper. Heat over a low flame until it’s almost at boiling point. Then turn it right down and add the crab, stirring well. Cook for a minute, then take off the heat.
  6. Leave to cool for a couple of minutes, then slowly mix into the eggs, stirring constantly.
  7. Arrange the tomato halves in the tart case, then carefully pour in the filling, taking care not to overfill. If you find you have too much mixture, you could pour the excess into an ovenproof dish and bake it alongside the tart as a little souffle-type side.
  8. Sprinkle with nigella seeds, pop in the oven and bake for around 30 minutes, or until the filling is puffed up, golden and just set. Leave to cool for a good half an hour before eating.

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