For the pastry
125g diced cold butter
One beaten egg
250g plain flour
Seasoning
Two table spoons of water
For the filling
One handful of diced red onion
Two handfuls of chopped leeks
Two handfuls of chopped spinach
One packet of crab meat
A small carton of double cream
Two eggs beaten
A handful of sun-dried tomatoes
One handful of rocket
Seasoning
Method
Preheat the oven to 170c
First make the pastry by placing the egg and butter into a food processor and blitz until smooth
Add the flour and a pinch of salt and pepper, with the food processor running, pour in the water until the mix forms a ball.
Remove the pastry and wrap in cling film, place it in the fridge and allow to rest for thirty minutes.
Then roll out the pastry, line four moulds and blind bake.
To make the filling, in a saucepan gently saute the onion, leek and spinach until tender. Remove from the heat and add the rocket and crab, add enough cream to bind the mixture and mix in the eggs seasoning as you go.
Spoon the mixture into the tart cases and bake in the oven until set.
To serve, mix the rocket with the sundried tomatoes and place the tart on top.
