Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging. Fill with baking paper and baking beans then blind bake for 10-15 minutes. Take out the paper and beans and cook for another 5 minutes. Cool then trim the excess pastry. Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese. Season with pepper and a little salt then stir in the tarragon.
Divide the white crab between the tart cases then pour over the egg mix. Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.