Smoked haddock, spring onion & saffron tart

Smoked haddock, spring onion & saffron tart

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(8 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

More effort

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: per serving

  • kcal577
  • fat41g
  • saturates21g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein23g
  • salt2.21g
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  • 500g pack shortcrust pastry
  • plain flour, for rolling
  • 2 fillets smoked haddock with skin on (about 500g/1lb 2oz)



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 bunches spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g crème fraîche (or a 300ml pot double cream)
  • 1 tsp Dijon mustard
  • good pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • handful chives, finely chopped
  • 85g mature cheddar or gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  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.

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Comments, questions and tips

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17th Jun, 2014
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.
14th Apr, 2014
A delicious alternative to quiche
14th Apr, 2014
A delicious change to quiche
30th Nov, 2012
Does it really need the saffron?
10th Sep, 2011
Worth the effort
6th May, 2011
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.
11th Sep, 2010
Subtle flavours and ever so easy to prepare - very tasty.
Aga girl
27th Aug, 2010
This is a wonderful tart... Tastes like something from a posh deli.
Frantic Flapjack
18th Aug, 2010
This was really lovely and very tasty. Cooked really well. Served with mixed salads.
9th Aug, 2010
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.


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