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1
Make the spinach and crab tarts: Melt 1 tblsp of the butter in a small saucepan.
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2
Add the onion and cook over medium-low heat, stirring occasionally, until translucent, about 6 minutes.
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3
In a large skillet, melt the remaining 1 tblsp butter in the olive oil.
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4
Add the spinach and cook over high heat, stirring often, until wilted, about 2 minutes.
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5
Stir in the garlic and 1/4 tsp salt.
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6
Spoon the spinach into a colander set over a bowl and press down to remove the excess liquid.
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7
Transfer the spinach to a large bowl, reserve 1/4 cup of the liquid.
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8
Add the reserved spinach liquid to the sauteed onions.
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9
Bring to a boil over high heat and boil for 2 minutes.
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10
Add the mixture to the spinach along with the crabmeat and feta.
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11
In a small bowl, beat the whole egg, egg white, heavy cream, paprika, cayenne and 1/4 tsp of salt.
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12
Stir the mixture into the spinach.
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13
Preheat the oven to 350F.
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14
Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
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15
Spread 1 sheet of filo on a work surface; keep the remaining sheets covered with a damp kitchen towel.
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16
Brush the filo with some of the melted butter.
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17
Lay another sheet of filo on top, brush with butter and repeat the process with 1 more sheet of filo and butter (3 sheets in all).
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18
Cut the filo into three 6-inch squares and gently press a square into each of the buttered muffin cups; discard the trimmings.
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19
Repeat the process with the remaining sheets of filo and melted butter.
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20
Using kitchen scissors, trim the corners of the filo, then neatly fold in any overhanging edges.
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21
Make the sauces: In a blender, combine the tomatoes, red wine vinegar and tomato paste.
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22
Season with salt and pepper and puree until smooth.
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23
Strain into a medium bowl.
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24
Rinse and dry the blender.
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25
Add the basil and olive oil and puree until smooth.
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26
Scrape the basil oil into a small bowl and season with salt.
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27
In another small bowl, combine the mayonnaise, flying fish roe (if using) lemon juice and mustard.
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28
Spoon the crab filling into the filo-lined cups.
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29
Bake the tarts in the center of the oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
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30
Let cool slightly in muffin tin.
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31
Transfer the crab tarts to individual plates.
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32
Top each tart with a heaping tsp of the mayonnaise.
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33
Drizzle the tomato sauce, basil oil and balsamic vinegar around each tart.
