- Preheat the oven to 200C.
- For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
- Roll the pastry into a circle on a floured work surface and use it to line a 23cm loose-based fluted tart tin. Press the pastry into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for up to an hour.
- Line the pastry with baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C.
- For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened, then add the curry powder and continue to cook out for a further 3-4 minutes. Remove from the heat and set aside.
- Put the eggs in a large bowl and lightly whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a until thoroughly combined then fold in the brown crab meat.
- Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Place in the oven for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
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