Simple boat cooking – GF Chilli crab & veg tart

Preparation time – 30 mins to 1 hour
Cooking time – 30 mins to 1 hour
Serves – Serves 6

Scroll for ingredients 

For the pastry

225g gluten-free white flour blend

pinch of sea salt

1 tsp xanthan gum

110g diced cold unsalted butter

1 egg, beaten with 1 tsp of water

For the filling

200g of shredded crab

1/2 lemon

Drizzle of oil

Dried chilli flakes

2 eggs

Any leftover vegetables

 

1. In a bowl, add the flour, xanthan gum, salt and butter, rub together with your fingers until it resembles fine breadcrumbs.
2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
3. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
4. Preheat the oven to 190C/375F/Gas 5.
5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
6. For the filling, mix the ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. 

About Sailing Millie Home

We value the simplicity of human interaction. Driven by a desire to share and inspire, Sailing Millie Home is the documentation of our journey through the Mediterranean to the Pacific Ocean. A creative couple, exploring the world and sharing their stories.