Smoked Haddock Tart
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 150 g plain flour
- 1 pinch salt
- 25 g lard, cut into small cubes (or white vegetable fat)
- 40 g butter, cut into small cubes (or hard margarine)
- 225 g smoked haddock, skinned and cubed
- 2 large eggs, beaen
- 300 ml double cream
- 1 teaspoon Dijon mustard
- fresh ground black pepper
- 125 g gruyere cheese, grated
- 1 tablespoon chives (fresh)
directions
- Preheat the oven to 190C/375F/Gas 5 Sift the flour and salt into a large bowl. Add the fats and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
- Sprinkle 1 tablespon of cold water into the mixture and with a knife start bringing the dough together. It may be necessary to use the hands for the final stage. If the dough does not form a ball instntly, add a little more water.
- Put the pastry in a polythene bag and chill for at lest 30 minutes.
- On a lightly floured surface, roll out the pastry and use to line a 18 cm lightly oiled quiche or flan tin. Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
- Carefully remove the pastry from the oven, brush with a little of the beaten egg.
- Return to the oven for a further 5 minutes, then place the fish in the pastry case.
- For the filling, beat together the eggs and cream. Add the mustard, black pepper and cheese and pour over the fish.
- Sprinkle with the chives and bake for 25-40 minutes or until the filling is golden brown and set in the centre. Serve hot or cold with the lemon and tomato wedges and salad leaves.
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