Ingredients

500g pack shortcrust pastry

Plain flour, for rolling

2 fillets smoked haddock with skin on (about 500g/1lb 2oz)

1 tbsp butter

2 bunches spring onions, finely sliced

3 eggs

300g crème fraîche (or a 300ml pot double cream)

1 tsp Dijon mustard

Good pinch saffron

Handful chives, finely chopped

85g mature cheddar or Gruyère, grated

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the tin with the pastry, leaving plenty of overhang. Cover the pastry with baking parchment and fill with baking beans. Place on a baking sheet and bake for 15 minutes until the pastry looks pale and feels sandy.

Step 2: Remove the parchment and beans, then return the pastry to the oven for another 10 minutes until just golden.

Step 3: Meanwhile, bring a pan of water to a gentle simmer. Add the haddock fillets skin-side down and poach for about 5 minutes, or until the flesh turns white. Drain and cool slightly, then peel off and discard the skin. Flake the fish carefully into the pastry case, checking for any bones.

Step 4: Melt the butter in a frying pan and gently cook the spring onions for about 3 minutes until softened but still vibrant green.

Step 5: In a jug, beat the eggs with the crème fraîche (or cream), Dijon mustard, and saffron. Stir in the chopped chives and season with salt and pepper.

Step 6: Reduce the oven temperature to 160°C (140°C fan/gas mark 3). Scatter the grated cheese and cooked spring onions evenly over the flaked haddock in the tart case. Pour the egg mixture over everything.

Step 7: Bake the tart for about 50 minutes, until it is pale golden and just set in the center. Allow the tart to cool completely before trimming the pastry edges. Leave the tart in its tin for easy transport.

Step 8: Serve warm, hot, or at room temperature, accompanied by dressed watercress, fresh radishes, and a herb-perked potato salad if desired.

Tips & Variations

For a richer tart, substitute crème fraîche with double cream or a mixture of both.

Try adding a handful of cooked peas or asparagus tips for extra color and texture.

Use Gruyère for a nuttier flavor or mature cheddar for a sharper taste.

If you can’t find saffron, a pinch of turmeric can add color but will change the flavor slightly.

FAQs

Can I use fresh haddock instead of smoked?

Fresh haddock will work, but you will lose the smoky flavor that defines this tart. You might consider adding smoked paprika or a splash of liquid smoke to the filling to compensate.

Can I prepare the tart in advance?

Yes, you can blind bake the pastry and prepare the filling ahead of time. Assemble the tart and bake it when ready to serve. This makes it a convenient dish for entertaining.