Crab and Spinach Tart

Makes a good appetizer or breakfast snack.

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
10 x 5 cm tarts

Ingredients

1 batch unsweetened pastry case, blind baked
200 g egg (4 x 55 g eggs)
300 ml cream (35% fat)
100 ml milk
salt and pepper to season
2 tbsp dill, chopped
1 large onion, lightly sauted
1 bunch spinach, de-veined, washed and blanched
300 g crab meat, cut into 1 cm cubes
200 g tomatoes, de-seeded and diced

Method
1. Lightly whisk the eggs. Add the cream and the milk; season with salt and pepper; add the chopped dill. Set aside.
2. Into the pastry case place the sauted onion, cubed chopped spinach, the salmon and finally the diced tomato.
3. Pour in the cream mixture and garnish with extra sprigs of dill.
4. Bake for approximately 30-40 minutes at 170°C or until custard has set. Carefully remove from the oven and serve warm.

Storage
Store at 4°C. Serve hot or at room temperature.

Variations
Substitute crab with salmon.