Ingredients:
1 1/4 cups plain flour
100 grams butter, chopped
1 egg yolk
1 tablespoon dill, chopped
1 tablespoon chives, chopped
1 to 2 tablespoons iced water
25 grams butter
1 medium onion, sliced
200 grams crab meat
2 eggs
3/4 cup cream
1/3 cup Cheddar cheese, grated
dill sprigs, to decorate

Directions:

Preheat an oven to a moderately hot 200ºC (Gas mark 6). Sift flour into a large mixing bowl; add chopped butter. Using fingertips, rub butter into flour until mixture is fine and crumbly. Add egg yolk, herbs and enough water to mix to a firm dough. Turn onto lightly floured surface, knead gently for 30 seconds or until smooth. Cover with plastic wrap; refrigerate for 20 minutes.

Brush a shallow, 10 x 35cm oblong flan tin with melted butter or oil. Roll out pastry between two sheets of plastic wrap to cover base and sides of tin. Ease pastry into tin; trim.

Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Line tin with paper, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 7 minutes or until lightly golden. Cool.

Reduce oven to a moderate 180ºC (Gas mark 4). Heat butter in small heavy based frying pan, cook onion until just soft. Drain on paper towels. Spread onion and crab over base of prepared pastry case. Combine eggs, cream and cheese in a medium bowl; mix well. Pour into pastry case, top with dill sprigs. Bake for 30 minutes or until lightly golden and set. Serve hot or cold.