Crab and Ricotta Tartlets
|2 cups flour|
|pinch of kosher salt|
|1/2 cup butter, diced|
|1 cup ricotta cheese|
|1 tbs grated onion|
|2 tbs Parmesan cheese|
|1/2 tsp mustard powder|
|2 eggs, plus 1 yolk|
|1/2 lb lump crab meat|
|2 tbs fresh parsley, chopped|
|2 anchovies, chopped|
|2 tsp lemon juice|
|kosher salt and black pepper to taste|
|pinch of cayenne pepper|
|Salad leaves for garnish|
- Sift the flour and salt into a bowl.
- Add the butter and rum it in until the mixture resembles fine breadcrumbs.
- Stir in about 4 tbs cold water to make a firm dough.
- Trun the dough on to a lightly floured surface.
- Roll out the pastry and use to line four, (4 inch) tarlet tins or muffin pans.
- Prick the bases all over with a fork, then chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees.
- Line the pie shells with boil and fill with them with dry beans or rice and bake them for 10 minutes, then remove the foil and beans from the shells.
- Return to the oven and bake for a further 10 minutes.
- Place the ricotta, grated onion, Parmesan and mustard powder in a bowl and beat until soft and well combined.
- Gradually beat in the eggs and egg yolk.
- Gently stir in the crab meat and chopped parsley, then add the anchovies and lemon juice.
- Season with salt black pepper and a little cayenne.
- Remove the tartlet shells from the oven and reduce the temperature to 350 degrees.
- Spoon the filling evenly into the cases and bake for 20 minutes, until set and golden brown.
- Serve how with a garnish of salad leaves.
- Recipe may be doubled or tripled.