Crab and gruyère tart with pea shoot and avocado salad

Method

1. For the pastry, put the flour, salt, butter, cayenne and tarragon in a food processor, then pulse to a breadcrumb consistency. In a small bowl, mix the egg yolk and cold water. Add to the flour mixture and whizz briefly a few times to bring the pastry together. (Alternatively, put the ingredients for the flour mixture in a bowl, rub in the butter with your fingertips, then mix in the yolk and water with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
2. Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tin, pressing to the edges, then prick all over with a fork. Don’t trim. Chill for 30 minutes.
3. Line the tart tin with a previously scrunched up piece of baking paper/foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the paper/foil and baking beans/rice and bake for another 8-10 minutes until golden and sandy to the touch. Turn the oven down to 160°C/140°C fan/gas 3.
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4. Meanwhile, gently fry the shallots in the butter with a pinch of salt in a non-stick frying pan over a medium heat for 5-6 minutes until softened. Transfer to a bowl. Once cool, add the brown crabmeat (reserve the white crabmeat), eggs, double cream, crème fraîche, most of the gruyère, the cayenne, tarragon, lemon zest and a pinch of salt. Stir to combine.
5. Trim the pastry edges with a sharp knife, then pour in the crab filling and sprinkle over the remaining gruyère. Bake on a baking tray (to catch any drips) for 35-40 minutes until just set and golden.
6. Meanwhile, toss the avocado in a bowl with the lemon juice and seasoning. Just before serving, add the white crabmeat, cherry tomatoes, pea shoots, a trickle of olive oil and a little more seasoning. Serve on top of the tart or alongside if you prefer.