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Barefoot Andrew

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


  1. Make the pastry in the usual way, cover, and rest it in the fridge for 20 mins.

  2. Roll out thinly to a round large enough to fit a 25cm loose-bottomed flat tin about 4cm deep.

  3. Prick the base here and there and chill for another 20 mins.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Beat the eggs with the cream, parmesan and some seasoning, then pour over the leeks and fish.

  9. 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.
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