Crab Tartletts

Makes 24

From "tapas" by Susanna Tee

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

1 garlic clove, finely minced

splash of dry white wine

2 eggs

2/3 cup milk or light cream

6 oz/175 g canned crabmeat, drained

1/2 cup manchego or Parmesan cheese, grated

2 tablespoons chopped fresh flatleaf parsley

pinch of freshly ground nutmeg

salt and pepper

sprigs of fresh dill, to garnish

Pastry dough:

2 1/4 cups all-purpose flour, plus extra for dustingpinch of salt

6 oz/175 g butter

2 tablespoons cold water-OR-1 lb 2oz/500g ready-made unsweeted pastry

Preheat the oven to 375*F/190*C.

To prepare the crabmeat filling, heat the olive oil in a heavy-bottom skillet, add the onion and cook for 5 minutes, or until softened but not browned.

Add the garlic and cook for an additional 30 seconds.

Add a splash of wine and cook for 1 to 2 minutes, or until most of the wine has evaporated.

Lightly whisk the eggs in a large mixing bowl, then whisk in the milk or cream.

Add the crabmeat, cheese, and parsley, and the onion mixture.

Season the mixture with nutmeg and salt and pepper to taste, and mix well together.

To prepare the pie dough--If you are making it yourself;

mix the flour and salt together in a large mixing bowl.

Add the butter, cut into small pieces, and rub in until the mixture resembles fine bread crumbs. Gradually stir in enough of the water to form a firm dough.

Alternatively, the pie dough could be made in a food processor.

On a lightly floured counter, thinkly roll out the dough.

Using a plain, round 2 3/4-inch/7-cm cutter, cut the pastry into 18 circles.

Gently pile the trimmings together, roll out agai, then cut an additional 6 circles.

Use to line 24 x 1 1/2-inch/4cm tartlet pans.

Carefully spoon the crabmeat mixture into the pastry shells, taking care not to overfill them.

Bake the tartlets in the oven for 25 to 30 minutes, or until golden brown and set.

Serve the crab tartlets hot or cold, garnished with fresh dill springs.