Crab and broad bean tart with lime and coriander (pictured above)
Prep 10 min
Rest 20 min
Cook 45 min
Serves 6
For the shortcrust pastry (or use ready-made)
250g flour
125g butter, plus extra for greasing
1 tsp salt
1 egg yolk, beaten, plus a little extra for brushing
40g cold water
For the filling
200g white crab meat
250g podded broad beans
1 bunch coriander, picked and chopped
1 medium-sized red chilli, sliced (pith and seeds removed, if you prefer less heat)
2 limes, zested and juiced
For the savoury custard
300g double cream
200g milk
2 whole eggs plus 3 egg yolks
Salt and black pepper
To make the pastry, using your fingertips, rub together the flour, butter and salt in a bowl until the mix resembles breadcrumbs. Add the beaten egg yolk, then the water, and bring together to make a dough. Cover with airtight wrap and put in the fridge to rest for at least 20 minutes.
Heat the oven to 190C (170C fan)/375F/gas 5. Roll out the rested pastry to 3mm thick and use it to line a greased 25cm tart ring. Prick the base all over with a fork, line with greaseproof paper and baking beans, then blind bake for 16 minutes.
Lift out the greaseproof paper and the baking beans, brush the base all over with beaten egg yolk and return to the oven for six minutes more. Once cooked, remove from the oven, trim the top of the tart and leave to cool. Turn the oven down to 140C (120C fan)/285F/gas 1.
Meanwhile, make the custard. Combine the cream, milk, eggs and egg yolks, and whisk smooth. Pass through a sieve, then season.
Spoon the crab, broad beans, coriander and sliced chilli into the tart case. Stir the lime juice and zest into the custard, pour on top, then return to the oven for 18 minutes, or until the custard is set. Remove, leave to cool until warm or at room temperature, and serve.
Spring lamb and courgette tart
Prep 15 min
Rest 20 min
Cook 45 min
Serves 6
For the shortcrust pastry (or use ready-made)
250g flour
1 tsp salt
125g butter, plus extra for greasing
1 egg yolk, beaten, plus extra for brushing
40g cold water
For the filling
500g leftover roast lamb, shredded (alternatively, encase a lamb shoulder in a salt-and-rosemary crust, roast at 220C for 20 minutes, then slow-roast at 130C for four hours more; leave to cool before shredding)
2 litres brown chicken stock
1 bunch mint, leaves picked and chopped
1 green and 1 yellow courgette, thinly sliced
1 splash olive oil
2 sprigs thyme, picked
100g grated parmesan
To make the pastry, use your fingertips to rub together the flour, salt and butter in a bowl until they look like breadcrumbs. Add the beaten yolk, followed by the water, then bring together into a dough. Cover with airtight wrap and refrigerate for at least 20 minutes.
Heat the oven to 190C (170C fan)/375F/gas 5. Roll out the pastry to 3mm thick, and use it to line a greased 25cm tart ring. Prick the base all over with a fork, line with greaseproof paper and baking beans, then blind bake for 16 minutes. Lift out the paper and beans, brush with beaten egg yolk and bake for six minutes more. Remove, trim the top of the tart and leave to cool.
Turn the oven to 195C/(175C fan)/385F/gas 5½. Bring the stock to a boil, and reduce by two-thirds to concentrate the flavours. Mix in the lamb and mint – the shredded meat will soak up the rich stock – then transfer to the tart case with a slotted spoon.
Lay the courgettes neatly on top, in alternating colours, drizzle with oil, and scatter on the thyme and parmesan. Bake the tart for 12 minutes, then remove and serve hot with boiled and minted new potatoes.
Heritage tomato, mozzarella and pine nut tarte fine
Prep 10 min
Cook 50 min
Serves 6
3 red onions, peeled and thinly sliced
1 pack ready-rolled all-butter puff pastry
Olive oil
2 sprigs thyme, leaves picked
100g grated parmesan
500g selection of heritage tomatoes
1 ball mozzarella
25g basil leaves
25g coriander leaves
150g pine nuts
Sea salt
A few rocket leaves, to garnish
Melt a big knob of butter in a frying pan on a low heat, then cook the onions until soft and caramelised – about 20 minutes.
Roll out the puff pastry into a square, rectangle or circle, then roll over the very edges to create a thin crust. Transfer to an oven tray lined with greaseproof paper.
Heat the oven to 200C (180C fan)/390F/gas 6. Spread the cooked onions over the centre of the pastry, brush the edges with oil and sprinkle over the thyme and parmesan. Bake the tart for 18 minutes, then leave to cool a little.
Cut the tomatoes into even wedges or slices, then arrange neatly on top of the onions.
Drain the mozzarella, tear into small pieces and use this to fill the gaps in the tart topping.
Scatter the basil and coriander on top, followed by the pine nuts. Drizzle oil all over the tart, and sprinkle with sea salt.
Return the tart to the oven for eight minutes more, then serve dressed with some rocket leaves as garnish.
Smoked salmon and fennel tarte fine with avocado
Prep 10 min
Cook 40 min
Serves 6
1 roll shop-bought puff pastry
1 tbsp fennel seeds, lightly crushed
100ml good olive oil
1 fennel bulb, thinly sliced, fronds reserved
4 garlic cloves, peeled and finely chopped
1 avocado
2 tbsp miso paste (you can get this in most supermarkets)
1 lime, zested and juiced
200g smoked salmon, sliced
Heat the oven to 200C (180C fan)/390F/gas 6. Roll out the puff pastry into a square, rectangle or circle, then lift on to an oven tray lined with greaseproof paper.
Put the fennel seeds in a heavy-based saucepan with a good glug of olive oil, then fry gently until golden. Add the fennel bulb and garlic, and cook on a low heat until very soft.
Spread the fennel mix evenly over the pastry, bake for 20 minutes, then remove and leave to cool to room temperature.
Meanwhile, peel and stone the avocado, then cut into neat slices. In a bowl, mix the miso paste with the lime zest and juice, and the remaining olive oil, then gently mix in the avocados.
Arrange the salmon in a neat layer over the base of the tart, top with the avocado mix and fennel fronds, and serve.
⁃ The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.
Recipes by Adam Smith, executive chef at Coworth Park, Sunningdale, Berkshire
