7 inch pastry case baked blind for 15 minutes
 1 large handful of rocket, washed and dried
 2 eggs 
 5 fl oz creme fraiche or heavy cream
 4 oz crab meat, squeezed dry
 2-3 tbsp grated Parmesan
 salt and pepper
 Preheat the oven to 375F.
 Process the eggs and rocket, add the cream and 
 season with salt and pepper.
 Put the tart tin on a baking sheet, spread the 
 crab onto the pastry case and top with 
 Parmesan cheese. Pour on the custard.
 Bake 20-30 minutes.
 Serve warm.