How to Cook Crab and Gruyère Tart | Rick Stein Recipe 

I don't think there's a day that goes by that I don't watch Rick Stein. Amazing, thank you.

Just beautiful lush food and so simple

Made this before the amazing thing it was actually so easy and really tasty 😊😊

Bring on that pastry recipe . 🙏

Looks absolutely exquiz

Looks great , wish I could get crab here albeit tinned. What about tuna, would that work?

"Excuizz" 😄👍

Looks top notch ? Any timings and temps ? I've just looked in Rick's book A Taste Of The Sea , plenty of Crab 🦀 recipes but not this one . Incidently I would say if anyone out there is interested it is worth finding a copy of this book if you like seafood , it's by far and away the best seafood cookery book out there . Mine is from 1995 so you might struggle to find a copy . Charity shop or Abe books website might be a good start , it will be worth the effort 👌 😊 .

Are these particular recipes contained in a book (s) ?

Looks fantastic, not sure about the portion, I could eat the whole tart :)

So how do you stop pastry from sinking back, whilst keeping a neat edge and not cutting it back after you’ve blind baked it? I’ve never worked it out.

I believe that the French name for a loose bottomed baking tin is a Moule a Manquer. Sounds so much better than the English...

Rick, do you not realise that I'm on a diet? 😕😕

I think your oven rack is in the wrong way