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.
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
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