Informations:
For
Beginners
Cheap
Servings:
6
persons
Length:
30
minutes of cooking
60
minutes of baking
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Ingredients:
1 roll of shortcrust
600 g of potatoes
1 can of crab (240 g), water-packed
2 onions
1 egg + 2 egg yolks
20 cl of cream
50 g of grated Emmenthal cheese
50 g of butter
2 bunches of tarragon
big salt
salt, pepper
Making:
Cook the potatoes, washed but not peeled, 20 min in the salted boiling water. Drain, peel and cut them into slices. Peel and slice thinly the onions.
In a frying pan, brown the onions together in the butter, for 7 - 8 min approximately, up to a light tint. Salt, pepper.
Preheat your oven on gas 6 (210°C).
Unwind the shortcrust. Put it in a pie plate. Prick the bottom with a fork. Recover it with a greaseproof paper. Scatter above a handle of dried vegetables. Bake for 10 minutes. Remove then the paper.
Drain the flesh of crab. Eliminate the gristle. Put aside.
In a bowl, whip the whole egg with the egg yolks and the cream. Salt, pepper. Perfume of chiselled tarragon.
Furnish the precooked pastry base with half of the crab. Distribute the slices of potatoes and the onions, then recover with the rest of crab. Pour the preparation of egg and cream. Sprinkle with Emmenthal cheese.
Put the pie in the oven and lower the heat on gas 6 (180°C) and bake for another 20 minutes.
Turn out and serve with a green salad.
Bon Appétit !
En accompagnement : Vin blanc sec
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