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Crab and Quark Tart with Salad

by Nick Nairn

Surf and Turf combine to bring you a dish that manages to feel both light and hearty. You’ll be amazed by the versatility of quark as it’s used in the pastry, the filling and even the salad dressing.

Prep time

1 hour and 30 minutes

Cook time

45 minutes






For the pastry

  1. Mix both flours and the salt together in a large bowl, then rub in the butter with your fingers. Mix in the quark. Add a tablespoon of water and knead the dough lightly with your hands just until the ingredients come together (alternatively, put all the ingredients in a food processor and pulse). If the dough does not bind together, add a little water and briefly mix again.
  2. Wrap in cling film and place in the fridge for an hour.
  3. On a lightly floured work surface, roll out the pastry, 3 to 4mm thick, in a circle large enough to line the flan tin. Line the dish with the pastry.
  4. Cover the pastry case with baking parchment or cling film and fill with baking beans or uncooked lentils to weigh it down. Put back in the fridge to let it rest for 20 minutes.
  5. Reduce the temperature of the oven to 180c/350f or gas mark 4 Bake for 12 minutes.
  6. Take the tart from the oven and remove the baking beans. Place the tart back in the oven for 5 minutes. 

For the filling

  1. Heat 15g unsalted butter in a pan and sauté the leeks and spring onions until softened, but not coloured.
  2. Meanwhile break 6 eggs, add quark and whisk together. Mix in the softened leeks and spring onions. Add the crabmeat and add the zest of one lemon.
  3. Remove the tart from the oven and add the crab filling.
  4. Reduce the oven temperature to 160 and place the tart in the oven and bake for 30 minutes or until just firm.
  5. For the side salad, mix a tablespoon of quark and a teaspoon of horseradish together. Add a splash of milk to get the consistency of a dressing and season with salt and pepper.
  6. Add chopped tomatoes, thinly sliced red onions, pea shoots and watercress and mix together.
  7. To serve, remove the tart from the oven and allow to cool slightly before removing from the tin. Cut the tart into portions and serve alongside the watercress and horseradish salad.




For the pastry

  • 50g plain flour
  • 150g wholemeal spelt flour
  • 5g Malden sea salt
  • 75g Graham’s unsalted butter
  • 75g Graham’s Natural Quark

For the filling

  • 6 large free-range eggs
  • 50ml semi skimmed milk
  • 250g Graham’s Natural Quark
  • 15g Graham’s unsalted butter
  • 1 small leek finely shredded
  • 4 spring onions sliced
  • Cayenne pepper
  • 500g Gourdon white crab meat
  • Finely grated rind of 1 lemon
  • Malden sea salt