Summary

Ingredients

• 300 grams flour
• 175 g butter
• 3 tablespoon water, cold
• 1 pinch (s) salt
• 4 egg (s)
• 125 ml cream
• 150 g crabs
• 80 g tomato (s), dried in oil
• 1 bell pepper (s)
• 500 g leek
• 150 grams bacon
• 1 pinch (s) nutmeg
• salt and pepper
• 2 bunches parsley
• Legumes for blind baking

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Instructions

1. Knead the flour, butter and water quickly to form a dough, wrap in foil and refrigerate for 30 minutes. In the meantime, wash the leeks and peppers and cut into strips. Chop the parsley. Cut the bacon and the drained tomatoes into strips.
2. Fry the bacon in a pan until translucent. Add the leek, paprika and tomatoes and sauté for 3 - 4 minutes. Fold in the parsley and season with salt, pepper and nutmeg. Let cool down.
3. Preheat the oven to 200 ° C. Press the dough into a tart pan and form an edge.
4. So that the base becomes tender, it should be pre-baked. Prick a few times with a fork, cover with aluminum foil, pour in dried peas or beans and bake in the oven on the lower rail for about 12 minutes. Remove the legumes and foil and put the pan in the oven for a few more minutes, until the bottom begins to brown slightly.
5. Mix the crabs with the vegetables and place on the bottom. Whisk the cream and eggs together, season with salt, pepper and nutmeg and pour over the vegetables.
6. Bake for 30 minutes. The cake tastes warm, lukewarm but also very good cold.