These crab tarts are incredibly moreish – perfect for a light meal with a dressed green salad alongside. You can use 50-50 white and brown crabmeat, which I prefer for the flavour, or all white crabmeat if that is your thing, both of which are available at Ocado. The secret ingredient is Sriracha, an addictive garlic and chilli sauce that flavours the crab beautifully – use more or less depending on your tolerance for heat! Either way, the bottle will keep for ages in the fridge, and we put it on everything, particularly eggs.
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Chilli crab tarts with leeks and mozzarella
Prep 15 min
Cook 40 min
Serves 3 as a main or 6 as a starter
2 tbsp olive oil
2 leeks, thinly sliced
1 clove garlic, grated
1 pinch sea salt flakes
200g crab meat (white or 50-50 mix of white/brown)
1 tbsp tomato puree
½ – 1 tbsp Sriracha
1 tbsp creme fraiche
½ lemon, juice only
Black pepper, freshly ground
Sea salt, to taste
1 x 320g roll of all butter puff pastry
125g mozzarella, cut into small cubes
Heat the olive oil in a large saucepan, then add the leeks, garlic and sea salt. Cook on a medium to low heat for 10 minutes, stirring frequently.
Preheat the oven to 180C fan/200C/gas mark 6. Mix the crab meat, tomato puree, Sriracha, creme fraiche, lemon juice and freshly ground black pepper. Stir the mixture into the softened leeks, then taste and season with salt as needed.
Unroll the puff pastry and stamp out six large circles. Place them on a baking sheet, then top each with the crab mixture, leaving a 1cm border around the edges. Scatter with the mozzarella, then transfer to the oven to bake for 25 minutes, until the pastry is lightly golden brown.
Finish by scattering the finely chopped chives on the tarts – and serve hot.
The next book in Rukmini’s Roasting Tin series, The Sweet Roasting Tin, is out in September through Square Peg. All of the ingredients for this indulgent summer bite are available on Ocado.com, offering more choice than any other supermarket – including specialist items such as Sriracha sauce