ingredients

1 puff pastry pure butter
1 box of 10/12 artichoke hearts approximately
1 box of bechamel
1 can of 400 g tomato pulp
1 box of king crab
salt pepper
the zest of an organic orange
paprika
100 g grated Parmesan cheese
some branches of dill

Steps

Step 1

Mix the béchamel and the tomato, salt, baking on the oven plate.

Brush the pie shell with a quarter of the tomato / béchamel mixture.

2nd step

Remove the cartilage from the crab pieces, mix the crab and chopped orange zest with the remaining tomato mixture.

Preheat the oven to 200 ° (th.6 / 7).

Drain the artichoke bottoms, place them on the pie shell, fill them with tomato sauce and sprinkle with Parmesan cheese.

Step 3

Put the pie in the oven and cook for 30 minutes. Finish in grill position 5 minutes to brown the top.

Turn off the oven, place the plate on the oven floor to finish cooking the bottom of the pie.

Sprinkle with paprika, decorate with dill.

Serve hot.