Smoked haddock and leek tart
- For the filling:-
- 25g butter
- 225g leeks, cleaned and thinly sliced
- 350g undyed smoked haddock
- small bunch of chives
- 3 large eggs
- 284ml carton double cream
- 3 tbsp finely grated parmesan
- For the shortcrust pastry:-
- 225g plain flour
- 140g chilled butter, cut into pieces (or a mixture of half butter, half lard)
- 2 tsps salt
- Make the pastry in the usual way, cover, and rest it in the fridge for 20 mins.
- Roll out thinly to a round large enough to fit a 25cm loose-bottomed flat tin about 4cm deep.
- Prick the base here and there and chill for another 20 mins.
- Meanwhile, melt the butter in a large pan, add the leeks and some seasoning and cook, gently, uncovered, for 15 mins, stirring occasionally until they are very tender.
- Bring some water to the boil in a large shallow pan. Add the haddock and simmer for 4 mins until just cooked. Lift out onto a plate and leave until cool enough to handle, then break into flakes, discarding any skin and bones.
- Preheat the oven to 180C. Line the pastry case with non-stick baking parchment and baking beans. Place on a baking sheet and blind bake for 15 mins. Remove the paper and beans and return the empty case to the oven for 5 mins until cooked and lightly golden. Remove from the oven.
- Turn the oven down to 170C. Snip the chives into the leeks and scatter them over the base of the pastry case. Scatter the flaked fish over the top.
- Beat the eggs with the cream, parmesan and some seasoning, then pour over the leeks and fish.
- Bake for 30-35 mins until just set and lightly browned on top.
The pastry case, leeks and haddock can all be prepared up to a day in advance. When cool store the pastry in an airtight container, and the leeks and fish in the fridge.