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Crab and Rocket Tart
7 inch pastry case baked blind for 15 minutes 1 large handful of rocket, washed and dried 2 eggs 5 fl oz creme fraiche or heavy cream 4 oz crab meat, squeezed dry 2-3 tbsp grated Parmesan salt and pepper Preheat the oven to 375F. Process the eggs and rocket, add the cream and season with salt and pepper. Put the tart tin on a baking sheet, spread the crab onto the pastry case and top with Parmesan cheese. Pour on the custard. Bake 20-30 minutes. Serve warm. |
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