Ingredients For the pastry (or buy a good-quality butter shortcrust pastry):
170g flour 100g butter, diced and chilled Pinch of salt Pinch of cayenne pepper 1 egg yolk 2 tbsp chilled water For the filling 1 tbsp butter 4 spring onions, trimmed and finely chopped 3 plum tomatoes, plus a sundried one if you have it, roughly chopped 1 tsp sugar ½ tsp saffron threads, steeped in an egg cup of hot water for 5min 1 lemon, juice and zest 3 egg yolks 220ml double cream 200g white crab meat Pinch of cayenne pepper Large handful of roughly chopped parsley, chervil and basil
Method 1 To make the pastry, throw the flour, butter, salt and cayenne pepper into a food processor. Whiz until it resembles