- 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
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…
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.
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.
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.
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.
Serve with...Simply serve with dressed watercress, fresh radishes and a pot of potato salad, perked up with a handful of summer herbs.