Ingredients

• Two handfuls of sea beet, stalks removed, leaves washed, roughly chopped
• 300g fresh wild crabmeat
• 1 organic onion, finely chopped
• 2 garlic cloves, crushed and chopped
• 1 red chilli, deseeded and finely chopped
• 1 bunch coriander, roughly chopped
• Juice of 1 lemon
• 50g Parmesan, grated
• 250ml organic cream
• 4 organic egg yolks, plus 1 whole egg
• Sea salt and pepper
• Organic olive oil
• Your favourite recipe for savoury pastry, blind baked in a 20-22cm tart dish