Smoked Haddock, Gruyère and Saffron Tart Recipe

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serves:

8

Total Time:

01:30

Prep:

00:30

Cooking:

01:00

Nutrition per portion

RDA
Calories 629 kCal 31%
Fat 50g 71%
  -  Saturates 25g 125%

Ingredients

  • 450g (1lb) rich shortcrust pastry
  • 200g (7oz) baby leeks, thinly sliced
  • 25g (1oz) butter
  • 400g (14oz) smoked haddock
  • pinch saffron strands
  • 5 egg yolks
  • 350ml (12fl oz) double cream
  • 100g (4oz) Gruyère cheese, grated

Method

  • Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease a 27cm (10½in)  loose-based fluted tart tin. Roll out pastry and line the tin, leaving the pastry overhanging. Chill for 20 minutes. Put on a baking sheet, cover with foil and fill with baking beans and bake for 15 minutes, then remove beans and bake for 5 minutes. Trim the excess pastry with a knife. Reduce the oven to 160 C, 140 C fan, 315 F, gas 2½. Cook the leeks in the butter – you don’t want them to colour.

  • Put the haddock into a large sauté pan, cover with water, add the saffron, bring to the boil and simmer for 5 minutes. Remove the fish and leave to cool. Break into chunky flakes, discarding the skin and bones. Whisk together the yolks and cream with half the Gruyère and season.

  • Put the leeks and haddock into the tart. Pour over the egg mixture and sprinkle over the rest of the Gruyère. Place on a baking sheet and bake for 30 minutes. Leave to cool slightly then serve.

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