Crab and Rocket Tart

7 inch pastry case baked blind for 15 minutes 1 large handful of rocket, washed and dried 2 eggs 5 fl oz creme fraiche or heavy cream 4 oz crab meat, squeezed dry 2-3 tbsp grated Parmesan salt and pepper

Preheat the oven to 375F.

Process the eggs and rocket, add the cream and season with salt and pepper.

Put the tart tin on a baking sheet, spread the crab onto the pastry case and top with Parmesan cheese. Pour on the custard.

Bake 20-30 minutes.

Serve warm.