Create a Delicious Summery Crab & Samphire Tart with a Secret Twist

There's something truly joyful about summer cooking, especially when it features fresh, seasonal ingredients. One dish I couldn't wait to create is a summery Crab & Samphire Tart. Inspired by Ed Balls' version on an old Celebrity Best Home Chef episode ... The only hurdle? Waiting for Samphire Season to arrive! But now, hooray - samphire season is finally here!

In this post, I’m excited to share my twist on this delightful tart, which includes a secret ingredient that adds a surprising burst of flavour that brightens the dish.

The Quest for the Perfect Tart

I started this culinary journey with high hopes. However, my first version of the Crab & Samphire Tart left me a bit disappointed. It tasted good, but it didn’t have that wow factor I was aiming for.

After polishing off the first tart, I was determined to enhance the flavours. I wanted something that would truly elevate this dish from ordinary to extraordinary.

Experimenting with Flavours

My first thought was to use a classic squeeze of lemon. While it did add a nice touch, citrus is often the go-to response for seafood dishes and I wanted to explore different avenues.

Next, my husband suggested sweet chili sauce. Intriguing as it sounded, it didn't quite fit with the delicate flavours of the crab and samphire. I needed a flavour that would balance the sweetness of the crab.

In my quest for the perfect enhancement, I spotted a jar of tartar sauce on the shelf. That’s when inspiration hit!

The Secret Ingredient: Tartar Sauce

We all know seafood and tartare sauce already go hand in hand, but adding it to the tart? It sounds unusual at first. However, it was a revelation. I mixed in two tablespoons of tartar sauce into the egg and cream base, and the result was magical.

Rather than overwhelming the dish, the tartar sauce added a light, vibrant quality that perfectly balanced the richness of the crab and cream. The combined flavours transformed my tart into a deliciously balanced dish that felt both fresh and satisfying.

The Final Result

Once the tart baked and the smell filled my kitchen, anticipation grew. I cut a generous slice and took my first bite. Oh my! I was not disappointed! It delivered exactly the flavour boost I had been seeking!

Thanks to the secret twist of tartar sauce, my Crab & Samphire Tart evolved into a show-stopping dish. Its brightness enhanced every bite, making it a standout centre piece for any summer gathering.

Serving Suggestions

Now that you know how to prepare this delightful Crab & Samphire Tart, here are a couple of serving suggestions to elevate your experience:

• Fresh Salad: Pair the tart with a light salad drizzled in a tangy vinaigrette. Consider a mix of rocket, cucumbers, and cherry tomatoes for a refreshing crunch.

• Wine Pairing: Complement your meal with a chilled glass of white wine like Sauvignon Blanc. Its crisp acidity balances perfectly with the tart’s richness.

  
  

Your Summer Show Stopper Awaits!

If you’re on the lookout for a stunning summer dish to impress guests or simply to enjoy at home, my Crab & Samphire Tart (with the surprising addition of tartar sauce) definitely merits your attention. What began as an attempt to replicate a favourite recipe transformed into an exciting experimental dish.

The most delightful dishes come from unexpected combinations, so let your creativity shine in the kitchen.

So, go ahead! Whip up this tart and prepare to wow your taste buds—and those lucky enough to share your culinary masterpiece!

How to Prepare This Delicious Summer Crab and Samphire Tart

Ingredients

1 pack of ready made short crust pastry

A mix of brown & white crab meat

1 handful of fresh samphire

3 large eggs

300ml double cream

2 tbsp Tartare sauce

Method:

Preheat oven to 200°C or Fan 180°C/Gas Mark 6

I'm making life easy here and using a shop bought short crust pastry, which I blind baked and allowed to cool before spreading a mix of white and brown crab meat on the base of the tart. Sprinkle over a thin layer of samphire.

In a separate bowl lightly whisk 3 eggs and 300mls of double cream, followed by the now not so mystery ingredient 2 tablespoons of tartar sauce and stir to combine. Pour the mixture into the tart case, being sure to lightly press down any bits of samphire trying to escape, to avoid them burning.

Pop in the oven and bake for around 20 to 25 mins, turning the dish halfway through to avoid the tart colouring to much on one side.