Crab, spring onion & pancetta slice recipe | Good Food

Crab, spring onion & pancetta slice

2 tsp olive oil
8 slim spring onions
left whole, but with both ends trimmed and any outer layers removed
8 slices pancetta
100g white crabmeat
1 large egg
5 tbsp crème fraîche
2 tsp Dijon mustard
zest 1 lemon
small handful parsley
leaves, chopped
small handful mint
leaves picked and chopped
375g pack puff pastry
dressed salad
leaves, to serve

Method

step 1
Brush a griddle pan with the oil and heat until just smoking. Cook the spring onions in the pan until softened and charred. Leave to cool, then wrap a slice of pancetta around each.
step 2
Mix together the crabmeat, egg, crème fraîche, mustard, lemon zest, parsley and mint with a pinch of salt and a good grind of black pepper.
step 3
Heat oven to 200C/180C fan/gas 6. Roll out the pastry to a rectangle roughly 35 x 25cm and trim the edges to neaten. Lightly score a 1cm border around the edge of the tart and prick the centre all over with a fork. Put the pastry on a baking tray lined with baking parchment.
step 4
Spread the crab mixture over the centre of the tart, up to the border, and put the spring onions on top, pushing them into the mixture a little. Bake for 25 mins until the pastry is puffed and golden, and the pancetta is crisp. Leave to cool for 5 mins, then cut into 6 slices and serve with a green salad, or into smaller squares to serve with drinks.