Today on the PieCast, Eddie Lin heads to Leimert Park to try a bean pie and Shabazz Fish and Grill. And Italian chef Andrea Cavaliere of Cecconi's shares his recipe for a leek crab tart.
Leek Crab Saffron TartServes 5 to 6 people
1 egg
3 leeks
4 oz white crab meat (picked)
1 small pinch of saffron
pistils
1 and 1 quarter cup of heavy
cream
Extra virgin olive oil, salt
and pepper to taste
Slice leek Julienne washed in running water
Soften the leeks until almost golden with extra virgin olive oil
Add saffron, crab meat and cream. Let it stew for approximately 1 minute
Roll out the puff pastry into rectangular shape (approximately 1 eight of an inch thick), prink with a fork
Add 1 egg to the mixture, add salt and pepper.
Cover the pastry with the mixture and bake in a pre-heated oven (350 degrees) for 25 to 30 minutes