An excellent lunchtime dish and one that impresses your guests every time. Serve it with a simply dressed green salad of lettuce leaves, finely sliced scallions, green and white parts, and a tablespoon of drained capers. Note: Even if you do not like Dijon do not skip this step it gives a depth of flavor. Note: You can prepare the tart and leave in the fridge for up to a half hour before cooking. Any longer and your crust will get soggy.
Ingredients
1 Large Tomato choose from the tempting market fresh varieties
1 Small Red onion, finely sliced lengthwise
1-2 Tablespoons Dijon Mustard
½ Cup Cantal entre deux cheese from the Auvergne region of France or an aged white cheddar
170g (6oz) Canned Crabmeat in brine
1 Large Egg, lightly beaten
150ml (3/4 Cup) Light Cream
Instructions
Preheat oven to 180C/350F/GM6
One prepared savoury pastry crust (you can make it if you like but I don’t bother
Place the pastry in a tart pan, crimping the top edges
Fork the bottom lightly and spread with a tablespoon or more of the Dijon mustard
Thickly grate over a layer of the cheese to cover the mustard
Meanwhile, slice your red onion and gently cook it in olive oil over a low heat until just soft but not browned
Drain the canned crab
Layer the softened onion and crab over the grated cheese
Slice your tomatoes into small rounds and place in a circular arrangement over the rest
Beat the egg with the cream and pour over the top
Grate over some more cheese to cover and you’re done
Bake for 25 minutes in the oven
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/07/recipes-provence-aidan-larson