Crab And Caper Galette - cooking recipe

Ingredients

None None TART DOUGH
3/4 cup self-rising flour, sifted
3/4 cup all-purpose flour, sifted
1/2 cup butter, cubed, chilled
1 oz Parmesan cheese, grated
None None FILLING
2 (6 oz) cans crabmeat, drained
1 tbsp capers, drained
2 None egg yolks, lightly beaten
2 tbsp milk
1 tsp lemon zest
1 pinch cayenne pepper
2 oz Parmesan cheese, grated
None None lemon wedges and salad, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease a baking sheet.
To make the tart dough, combine flour in a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Add Parmesan and 2-3 tbsp cold water. Bring together with your hands then knead until smooth. Wrap in plastic wrap and chill for 30 mins.
On a lightly floured surface, roll out tart dough into a 10 inch disc. Transfer to baking sheet and sprinkle with crab and capers, leaving a 1 inch border around edges. Fold edges over filling, pleating, to keep filling in. Whisk together egg yolks, milk, lemon zest and cayenne. Season the pour over crab and capers. Sprinkle with Parmesan and bake for 20-30 mins, or until crust is golden brown and filling is set.
Serve warm or cold, cut into wedges, with lemon wedges and salad.