Linda's Smoked Haddock Tart
Savor the delightful flavors of this irresistible Smoked Haddock and Leek Tart. Encased in a luscious shortcrust pastry shell, this savory tart features tender baby leeks lightly sautéed in butter and succulent smoked haddock delicately infused with saffron. With a rich custard-like filling made with eggs, cream, and Gruyere cheese, this elegant dish is a treat for the senses. Perfect for a special gathering or a cozy dinner at home, each bite promises a harmonious blend of flavors that will leave you craving for more.
— Constant Cookbook
Ingredients
- 450g/1lb rich shortcrust pastry
- 200g/7oz baby leeks, thinly sliced
- 25g/1oz butter
- 400g/14 oz smoked haddock
- pinch saffron strands
- 5 egg yolks
- 350g/12 fl oz double cream
- 110g/4oz Gruyere cheese, grated
Instructions
- Pre-heat the oven to 180 deg C, gas mark 4. Grease a 27cm/10.5 in loose bottomed fluted tart tin. Roll out pastry and line the tin, leaving he pastry overhanging. Chill for 20 mins. Put on baking sheet, cover with foil and fill with baking beans and bake for 15 mins, then remove beans and bake for 5 mins. Trim excess pastry with a knife. Reduce oven to 160 deg/gas mark 2.5. Cook the leeks in the butter, you don't want them to colour.
- Put the haddock into a large saute pan, cover with water, add the saffron, bring to the boil and simmer for 5 mins. 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 Gruyere. Place on baking sheet and bake for 30 mins. Leave to cool slightly then serve
Yield
Serves 8
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