Crab quiche tart

ingredients ;
For the pastry ;

175g/6oz flour, sifted 

75g/3oz butter, cubed 

pinch of salt

For the filling ;

225g/8oz cooked crabmeat

2 eggs 

300ml/5fl oz double cream 

1 tablespoon finely chopped fresh flat-leaf parsley 

1 tablespoon finely chopped fresh fennel 

1 spring onion, chopped 

salt 

freshly ground black pepper

method;
Preheat the oven to 190°C/375°F/Gas mark 5.Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. 

Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30–45 minutes.

Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell.

Put the eggs, cream and parsley in a bowl. Season with salt and pepper. Beat together until the mixture is smooth, then pour over the crabmeat.

Bake in the oven for 40 minutes until the filling is set and the top is golden. 

Serve hot or warm, garnished with the spring onion.