- 50g shortcrust pastry
- 350g smoked haddock, skinned
- 1tbsp oil
- 150g pancetta, cubed
- 4 free-range egg yolks
- 250ml double cream
- 175g Gruyère, grated
- You will need:
- a 36x12cm tart tin, lightly buttered, baking beans and foil
Use the pastry to line the tart tin then put into the fridge for 30 minutes. Heat the oven to 200C, gas 6. Line the pastry with foil and baking beans and bake for 20 minutes. Remove the foil and beans and set aside. Reduce the oven to 170C, gas 3.
Put the haddock into a sauté pan and just cover with water. Poach for around 10 minutes or until just cooked. Heat the oil in a frying pan and cook the pancetta until crispy. Remove on to kitchen towel to drain. Mix together the egg yolks and cream and season with black pepper.
Put the fish and pancetta into the pastry case. Carefully pour over the cream mixture, scatter over the cheese and bake for around 30 minutes until cooked and golden.
You can freeze the cooked tart and reheat from frozen for around 45 minutes.