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Member recipe

Linda's Smoked Haddock Tart

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Serves 8

From Garmoran Square

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  • 450g/1lb rich shortcrust pastry
  • 200g/7oz baby leeks, thinly sliced
  • 25g/1oz butter
  • 400g/14 oz smoked haddock
  • pinch saffron strands
  • 5 egg yolks
  • 350g/12 fl oz double cream
  • 110g/4oz Gruyere cheese, grated


    1. Pre-heat the oven to 180 deg C, gas mark 4. Grease a 27cm/10.5 in loose bottomed fluted tart tin. Roll out pastry and line the tin, leaving he pastry overhanging. Chill for 20 mins. Put on baking sheet, cover with foil and fill with baking beans and bake for 15 mins, then remove beans and bake for 5 mins. Trim excess pastry with a knife. Reduce oven to 160 deg/gas mark 2.5. Cook the leeks in the butter, you don't want them to colour.
    2. Put the haddock into a large saute pan, cover with water, add the saffron, bring to the boil and simmer for 5 mins. Remove the fish and leave to cool. Break into chunky flakes, discarding the skin and bones. Whisk together the yolks and cream with half the Gruyere. Place on baking sheet and bake for 30 mins. Leave to cool slightly then serve

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