Crab and Leek Tart

Crab and Leek Tart

A rich indulgent quiche/tart flavoured with herbs and saffron.  This was a great hit at the Bowd Inn with summer visitors to Sidmouth and Devon.  We always made it with seasonal crab that was caught locally our supplier was Stan Bagwell and I believe he is still supplying fresh fish and seafood to everyone.  Now when we want the best of West Country seafood and fish we get it nice and fresh (the crab and lobster is live) online from Martins Seafresh (

Serves:         4 to 6 depends on who is a gannet      

Time:             You have all the time you need 

You Will Need


200 grams, plain flour

¼ teaspoon, sea salt

¼ teaspoon, cayenne pepper

50 grams unsalted, butter

50 grams, lard (this helps to make the pastry very elastic essential for a good savoury pie)

25 grams, mature cheddar cheese, grated

1, egg yolk


25 grams, unsalted butter

225 grams, leeks, cleaned and thinly sliced

¼ teaspoon, saffron strands

300 grams white crab meat

3 whole, free-range eggs

2 teaspoons, lemon juice

1 or 2 dashes, of Worcestershire sauce

125 mls, double cream

Small handful snipped chives

Salt & freshly ground black pepper


For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.

Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin

Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you haven’t got the ceramic peas.

Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.

Now prepare the filling, melt the butter in a frying pan/skillet and sauté the leeks for 5 minutes until they are softened but not browned.

Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well.

Spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.

We serve this hot or cold, crusty bread and a mixed salad dressed with a Sherry Vinegar Dressing



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