Potato Tarts with Sorrel and Crab

Ingredients

• butter (for the molds)
• 600 g mostly firm potatoes
• 200 ml whipping cream
• 1 egg
• 100 g grated Gruyère cheese
• Salt
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped sorrel
• 150 g crab meat (pre‑cooked ready‑to‑eat)
• 50 g crème fraîche
• chili flakes
• Freshly sliced sorrel (for garnish)

Instructions

1. 1.

   Preheat oven to 180°C fan-assisted. Butter the muffin tin cavities.

2. 2.

   Peel, wash and grate potatoes coarsely. Fill cavities. Mix cream with egg and cheese, season with salt and nutmeg. Stir in sorrel and spread over potatoes. Bake in oven about 25 minutes until golden brown.

3. 3.

   Remove from oven and tin.

4. 4.

   Fluff crab meat with a fork. Fold in crème fraîche. Spread on the tarts and season with chili. Garnish with sorrel and serve warm or chilled.