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INGREDIENTS

Spicy Crab & Spinach Tart with

  • 1 packet Puff pastry
  • 2 tablespoons lobster pate
  • 1 tablespoon butter
  • 1 cup Spring onions
  • 1 cup fresh spinach
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 4 Egg
  • 2 cup fresh cream
  • 1 teaspoon Cayenne pepper
  • 1 cup grated parmesan cheese
  • 1 medium red capsicum pepper
  • 450 g crab meat

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HOW TO PREPARE

Spicy Crab & Spinach Tart with

1
Roll out Puff Pastry to 5mm thickness and fold over into a 30cm tart pan, covering the bottom and all sides. Blind bake in a preheated oven at 180C for about 15 minutes. Remove from oven and allow to cool.
2
Gently spread Lobster Paste over the cooled pastry.
3
Melt Butter in a frying pan; add Spring Onions and Spinach and sauté over medium heat until wilted, add Water, MAGGI Chicken Stock and cook for about 5 minutes until most of the liquid is absorbed. Spread the mixture over the Lobster Paste.
4
Beat the Eggs and Cream and season well with Cayenne Pepper.
5
Add grated Parmesan Cheese along with the Crab Meat to the cream mixture.
6
Pour the filling covering the spring onion and spinach over the crust.
7
Slide the tart onto the middle oven shelf and leave to bake for 35-40 minutes. The tart is done when the top is golden and still has some ‘wobble’.
NUTRITIONAL INFORMATION

Spicy Crab & Spinach Tart with

  • Energy 737 (Kcal)
  • Protein 27 (g)
  • Total Fat 56 (g)
REVIEWS

Spicy Crab & Spinach Tart with

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