The BBC Good Food logo
Smoked haddock, spring onion & saffron tart

Smoked haddock, spring onion & saffron tart

By
A star rating of 4.7 out of 5.8 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal577
fat41g
saturates21g
carbs32g
sugars2g
fibre2g
protein23g
salt2.21g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
SERVE WITH...

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

Goes well with

Recipe from Good Food magazine, August 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content