- Cook Time: 20 mins
- Serving: 6 - 8 Persons
Nutrition facts (per portion)
- Calories: 577
- Carbohydrate Content: 32g
- Fat Content: 41g
- Fiber Content: 2g
- Protein Content: 23g
- Saturated Fat Content: 21g
- Sodium Content: 2.21g
- Sugar Content: 2g
Smoked haddock, spring onion & saffron tart Recipe
Smoked haddock, spring onion & saffron tart is a Tart recipe for 6 - 8 people, takes only 15 mins; recipe has shortcrust pastry, plain flour and haddock.
- Spring Onion - 2 bunches spring onions, finely sliced
- Egg - 3 eggs
- Butter - 1 tbsp butter
- Chive - handful chives, finely chopped
- Dijon Mustard - 1 tsp Dijon mustard
- Creme Fraiche - 300g creme fraiche (or a 300ml pot double cream)
- Plain Flour - plain flour, for rolling
- Saffron - good pinch saffron
- Gruyere - 85g mature cheddar or gruyere, grated
- Haddock - 2 fillets smoked haddock with skin on (about 500g/1lb 2oz)
- Shortcrust Pastry - 500g pack shortcrust pastry
- 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, creme fraiche 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.