BABAJANs Crab & haloumi tart with sour cream pastry

Ingredients

Sour cream pastry

 400g (2 ⅔ cups) plain flour

 250g cold unsalted butter, chopped
 Pinch of salt
 200g sour cream

Filling

 100 ml olive oil

 2 brown onions, thinly sliced
 50g feta, grated
 100g haloumi, grated
 3 egg yolks
 150m lthickened cream
 2 tbsp chopped parsley
 150 guncooked blue swimmer crab meat (see Note)

Method

Chilling time
1 hour

1. To make the sour cream pastry, place the flour, butter and salt in a blender and process until the mixture
resembles coarse breadcrumbs. Add the sour cream and process just until the pastry comes together. Turn out on
to a lightly floured work surface, shape into a disc and wrap in plastic wrap. Be careful not to overknead.
Refrigerate for 30 minutes.

2. Roll out the pastry on a lightly floured surface until 5 mm-thick. Line the base and sides of a deep 17 cm tart
tin with removable base. Refrigerate for another 30 minutes.
3. Meanwhile, to make the filling, heat the oil in a saucepan over low heat. Add the sliced onions and cook for
10 minutes or until translucent. Season with salt, then cook for another 4-5 minutes or until the sugar has
dissolved and slightly reduced.

4. Place the feta, haloumi, egg yolks, cream and parsley in a bowl and season with salt and pepper. Stir gently to
combine. Preheat the oven to 160°C.

5. Scatter the onions, then the crab meat evenly over the tart shell then carefully pour in the cheese filling. Bake
the tart for 50-55 minutes or just until the filling is just set.

Note

• Uncooked picked crab meat is available from good fish mongers.

Alternatively, pick the meat from 2 uncooked blue swimmer crabs or 1 spanner crab.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups:

1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55 - 60g, unless specified.