Simple boat cooking – GF Chilli crab & veg tart

Sailing Millie Home

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

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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. 

as seen in episode

Sailing Millie Home
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.
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