A rich indulgent tart flavoured with herbs and saffron. This was a superb triumph at the Great Tree Hotel, Chagford and later on at the Bowd Inn, Sidmouth with the summer visitors to Sidmouth and Devon in general.
We serve this hot or cold, crusty bread and a mixed salad dressed with a Sherry Vinegar Dressing
For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.
Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin
Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you don?t have the ceramic peas.
Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.
Now prepare the filling, melt the butter in a frying pan and saute the leeks for 5 minutes until they are softened but not browned.
Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well.
Spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.
We always made it with seasonal brown crab that was caught locally, our supplier in Sidmouth was Stan Bagwell, and I believe he is still supplying fresh fish and seafood to everyone.
Now when we want the best of West Country seafood and fish we get it nice and fresh (the crab and lobster is live) online from Martin?s Seafresh.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6|
|Calories from Fat: 304 (54%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 623.9mg||192 %|
|Sodium 729.7mg||25 %|
|Potassium 403.3mg||11 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 30.7g|
|Protein 30.6g||44 %|
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Calories per serving: 558
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