Crab and wild garlic tart by Henry Herbert

For those of you who haven't been to the Coach and Horses in London's Clerkenwell is a fab little gastropub with head chef Henry Herbert (pictured here doing an impression of Cate Blanchett doing an impression of Bob Dylan) big on his foraging. And he's foraged up this cheeky recipe using bang in season produce; crab and wild garlic.

Wild Garlic & Crab Tart

Ingredients for the Pastry:

125g Unsalted Butter
250g Plain Flour
2 Egg Yolks
Pinch of Salt
2 Tablespoons Cold Water

Ingredients for the Filling:

2 Whole Eggs
4 Egg Yolks     
400ml Double Cream
200ml Milk
50g Grated Parmesan
Salt and Pepper
200g White Crab Meat
30g Shredded Wild Garlic Leaves
10g Tarragon
20g Flaked Almonds

For the pastry, rub the butter into the flour. Mix in the yolks, salt and cold water until the pastry comes together. Wrap in cling-film and rest in fridge for 2 hours. Line a greased 10inch tart case and bake at 180C for 12 minutes, remove from oven, brush pastry with egg wash and return to the oven for a further 5 minutes. For the filling whisk together the eggs, yolks, cream, milk, parmesan and seasoning. Fold in the crab meat, wild garlic and tarragon. Pour the mix into the tart case and sprinkle the almonds on top. Bake at 160C for 30 minutes.  Cool and serve with a green salad.

Henry Herbert, head chef, the Coach and Horses, Clerkenwell, London