Picnic perfection – Michelin-starred chef Adam Smith shares his recipe for a heritage tomato, crab, avocado and basil tart
• 4 banana shallots
• 1 pre-rolled puff pastry 500g
• Selection of heritage tomatoes
• 50g basil leaves
• 2 thyme sprigs
• 100g grated parmesan
• Splash of olive oil
• 1 ripe avocado
• ½ lemon
• 200g fresh white crabmeat
• 1 lime
• 10g coriander leaves
• Sea salt to season
• Pinch smoked paprika
1 Thinly slice the banana shallots and cook at a low heat until soft without any colour.
2 Roll out the puff pastry to your desdired shape; roll over the edges to create a thin crust.
3 Spread the cooked shallots in the middle of the tart and brush the edges with olive oil.
4 Slice 2/3 of the tomatoes and lay with ½ the basil leaves on the onions within the folded edge. Sprinkle over the picked thyme and grated parmesan.
5 Bake the tart at 180°c for 18 minutes in the oven, and then allow to cool.
6 Cut the remaining tomatoes into even wedges and slices. Season with olive oil, salt, pepper and the remaining basil leaves, which should be roughly torn.
7 Cut the avocado in half, removing the stone and the skin, cut into wedges and season with salt, juice of ½ lemon and a drizzle of olive oil.
8 Season the crabmeat with the zest and juice of the lime, picked coriander leaves, salt and smoked paprika.
9 Arrange the marinated tomatoes, avocado and crab evenly on the cooked and cooled tart.
10 Drizzle with the juices from the tomatoes and garnish with the basil leaves and herbs.
11 Cut into wedges and serve.