Crab and coriander tart

Ingredients

For the filling
3 eggs, 1 egg yolk
400g/14oz crab meat, fresh or frozen
300ml/10fl oz cream
1 tbsp lemon juice
2 tbsp chopped coriander
1 tsp grated ginger
¼ to ½ red, de-seeded chilli (may need to add more) OR ½tsp Tabasco to taste
50g/2oz grated parmesan
salt and freshly ground black pepper
For the pastry
1 x recipe of savoury pastry
Follow pastry packet instructions and line out 27cmx3cm or a 30cmx2cm tin and bake blind
For the chunky tomato salsa
4 ripe tomatoes, chopped
1 tbsp onion or spring onion, chopped
1-2 cloves of garlic, crushed
½-1 chilli, finely chopped
1 heaped tbsp chopped coriander
½ lime, juice only
salt and freshly ground black pepper
pinch of sugar

Method

1. preheat oven to 180C/356F/Gas 4.
2. Whisk the eggs and yolk, add the rest of the ingredients, except the parmesan and the seasoning.
3. Add salt and pepper to taste, and pour into the baked pastry in the tin.
4. Sprinkle with parmesan and bake for 40 minutes, until it feels firm to the touch in the centre.
5. To make the tomato salsa, mix all the ingredients together and season with the salt, pepper and a pinch of sugar.
6. Serve with chunky tomato salsa on the side.