Crab, broad bean, tomato and marigold tarts

These little tarts, a vague rif on a much-loved Nigella Lawson recipe, are crammed with plenty of crab, broad beans and peppery marigold petals in a gentle custard. Top them with a pea shoot and nasturtium salad for a beautiful starter.

Ingredients

Serves 6

1 lb 2 oz all-butter shortcrust pastry

6 small plum or large cherry tomatoes

¾ cup podded broad beans, fresh or frozen

1¼ cups heavy cream

¼ tsp saffron threads

Petals from 5 marigold (calendula) flower heads

4 egg yolks

Salt and freshly ground black pepper

9 oz fresh white crab meat

For the Salad

Handful of nasturtium leaves

2 loosely packed cups of pea shoots

1–2 tbsp extra-virgin olive oil

Squeeze of lemon juice

Handful of marigold or tagete flowers, to serve

The Homes & Gardens method

1. Pre-heat the oven to 375°F, gas mark 5. Roll the pastry out between two sheets of greaseproof paper to the around 3mm thick. Use to line six 3-inch diameter tart tins or one deep 8-inch tart tin with a removable base. Leave the overhanging pastry untrimmed. Prick the bases several times with a fork and chill for 30 minutes. Line the pastry with baking paper and baking beans and bake blind for 10-15 minutes until cooked but still very pale. Remove the paper and beans and bake for 10 minutes more, until pale golden.

2. Turn the oven down to 340°F, gas mark 3. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for a minute then drain and peel. Halve and set aside. If the broad beans are frozen, add them to the tomatoes and cover with boiling water as above. If they are fresh, simmer in boiling water for 2 minutes, drain and refresh under cool water.

3. Warm 3 tbsp of the cream with the saffron and half the marigold petals and allow to steep off the heat for a few minutes. Beat the egg yolks and the rest of the cream and then add the steeped cream to this. Season to taste.

4. Place the tomato halves, cut sides down, and broad beans in the tart shells. Loosely fold the crab meat into the custard and spoon into the tart shells. Bake for 25-30 minutes, or until set and golden on top, but with a hint of wobble within.

5. Toss the nasturtium leaves, pea shoots and remaining marigold petals with olive oil and lemon juice. Season and pile on to each warm tart, scattering with extra marigold or tagete flowers.

This is an indulgent starter but could also work well served alongside the Caesar-style salad of kale, herbs and flowers with pecorino crisps as a lighter main.