Smoked haddock tarts

Smoked haddock tarts

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(2 ratings)

Prep: 30 mins Cook: 25 mins plus chilling

More effort

Serves 6
Smoked fish pairs beautifully with leeks and cream in this tartlet recipe from BBC Good Food Magazine reader Philip Friend

Nutrition and extra info

Nutrition: per tart

  • kcal479
  • fat36g
  • saturates19g
  • carbs26g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.5g


  • 200g plain flour, plus extra for dusting
  • 50g cold lard, cubed
  • 50g cold unsalted butter, cubed
  • 1 egg yolk, lightly beaten

For the filling

  • 1 tbsp unsalted butter
  • 1 medium leek, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 150ml pot double cream
  • 1 medium egg, plus 3 egg yolks



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

  • 140g undyed smoked haddock, cut into bite-sized cubes
  • 100g bag mixed leaf salad, to serve (optional)


  1. To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.

  3. Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the garam masala, turmeric and seasoning, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.

  4. Divide the leek mixture between the tart cases, arrange the smoked haddock pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.

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Comments, questions and tips

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4th May, 2019
Made this in a single large tart, was good & different, used ready rolled pastry & more fish, also 3 whole eggs and low fat creme fraiche, next time would use more leeks. Made 4 portions. Needed about an extra 10 mins in the oven.
Dawn Curtis
16th Oct, 2015
Third time I've made these really impressive but not very filling for my husband and son. This time I'm making them with crab and prawn.
Philip Friend
3rd Apr, 2016
Glad you like them. Yes, they are lovely made with prawns and crab meat, too. And also made into a larger tart works very well. Regards
29th Dec, 2014
Can these tarts be reheated?
goodfoodteam's picture
6th Jan, 2015
Hi BJB thanks for your question. Should be fine to reheat these gently in the oven the following day if they have been stored in the fridge or they will also be delicious cold. Alternatively you could make the pastry the day before and chill it then roll it out the next day before filling and baking. Hope this helps
11th Jan, 2015
Thank you.
Philip Friend
10th Apr, 2015
Just to confirm, they do reheat well, and can also be frozen. Great served nicely warm rather than too hot but yes, nice cold.
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