Smoked Haddock Tart
This lovely Smoked Haddock Tart is light and tasty and easy to make. Winner! Serve with a deliciously delicate salad.
Ingredients
Short Crust Pastry
- 400g plain flour
- 200g butter
- 1 egg
- Water if needed
Custard
- 400ml double cream
- 200ml milk
- 2 eggs
- 6 egg yolks
- Salt and pepper
Filling
- 800g smoked haddock
- 1 lemon
- 1 small bunch chives, chopped
To serve
- Optional poached eggs
Method
- Preheat oven to 160°C.
- Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin, roll the pastry out on to a lightly floured surface and use to line the tin.
- To make the filling, poach the haddock in the milk and cream. Drain, keeping the liquid, flake the fish and cool both then whisk together the eggs, cream, and milk then season.
- Spread the haddock all over the base
- Pour the custard into the tart tin, sprinkle over the chives and zest over the lemon and put in the oven for 30-40 minutes.
- Once cooked, let the tart sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold with poached eggs.
Ingredients
Short Crust Pastry
- 400g plain flour
- 200g butter
- 1 egg
- Water if needed
Custard
- 400ml double cream
- 200ml milk
- 2 eggs
- 6 egg yolks
- Salt and pepper
Filling
- 800g smoked haddock
- 1 lemon
- 1 small bunch chives, chopped
To serve
- Optional poached eggs
Method
- Preheat oven to 160°C.
- Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin, roll the pastry out on to a lightly floured surface and use to line the tin.
- To make the filling, poach the haddock in the milk and cream. Drain, keeping the liquid, flake the fish and cool both then whisk together the eggs, cream, and milk then season.
- Spread the haddock all over the base
- Pour the custard into the tart tin, sprinkle over the chives and zest over the lemon and put in the oven for 30-40 minutes.
- Once cooked, let the tart sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold with poached eggs.
