Smoked haddock, spring onion & saffron tart

Smoked haddock, spring onion & saffron tart

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

Creamy, cheesy and with a delicate smokiness, this tart makes a great change to quiche, but is just as simple to make

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
577
protein
23g
carbs
32g
fat
41g
saturates
21g
fibre
2g
sugar
2g
salt
2.21g

Ingredients

  • 500g pack shortcrust pastry
  • plain flour, for rolling
  • 2 fillets smoked haddock with skin on (about 500g/1lb 2oz)
  • 1 tbsp butter
  • 2 bunches spring onions, finely sliced
  • 3 eggs
  • 300g crème fraîche (or a 300ml pot double cream)
  • 1 tsp Dijon mustard
  • good pinch saffron
  • handful chives, finely chopped
  • 85g mature cheddar or Gruyère, grated

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.
  2. Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white. Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.
  3. Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crème fraîche or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.
  4. Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.

Recipe from Good Food magazine, August 2010

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Comments

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peterdeh's picture
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A really fast quiche, straight forward and easy to make. A great summer meal with a salad in the garden. The saffron is not really required and serves no purpose at all.

AyshaC's picture
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A delicious alternative to quiche

AyshaC's picture
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A delicious change to quiche

myraconn's picture

Does it really need the saffron?

lovelyamanda's picture
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Worth the effort

suzemack's picture
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Made for a Royal Wedding bash. Not as popular as I'd hoped. I thought it tasted good but think I made the pastry too thick. Don't think I'll bother making it again. A traditional Quiche Lorraine would have been better.

elizabethr's picture
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Subtle flavours and ever so easy to prepare - very tasty.

dlockhart's picture
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This is a wonderful tart... Tastes like something from a posh deli.

Frantic Flapjack's picture
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This was really lovely and very tasty. Cooked really well. Served with mixed salads.

sshpour's picture
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I made this for our Battle Proms picnic in Borde Hill. It was really simple to make and very delicious. I used smoked salmon and dill instead of Haddock and chive. Everyone loved it.

jburton's picture

Sounds delicious, i will definetly make this. Shame i diddnt have this recipe last weekend for my sisters barbie.

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