Description
A delicious and elegant smoked haddock tart infused with saffron and fresh spring onions, all nestled in a crisp shortcrust pastry shell. This tart is perfect for a light lunch or a refined dinner, offering a comforting blend of creamy, cheesy, and subtly spiced flavors.
Ingredients
Scale
Pastry
- 500g pack shortcrust pastry
- plain flour, for rolling
Filling
- 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
- Prepare the pastry case: Heat the oven to 200°C (180°C fan, gas mark 6). Roll out the shortcrust pastry on a floured surface to fit a 23cm fluted tart tin. Line the tin with the pastry, leaving an overhang. Line the pastry with baking parchment and fill with baking beans. Place the tart tin on a baking sheet and bake for 15 minutes until the pastry looks pale and sandy. Remove the parchment and beans, then bake for another 10 minutes until lightly golden.
- Poach the haddock: While the pastry bakes, bring a pan of water to a simmer. Add the smoked haddock, skin-side down, and poach gently for 5 minutes or until the flesh turns opaque white. Drain and cool slightly, then peel off and discard the skin. Flake the haddock into the pastry shell, checking carefully for bones and removing any you find.
- Cook the spring onions: Melt butter in a frying pan over medium heat. Add the sliced spring onions and cook gently for about 3 minutes until softened but still vibrant green.
- Make the custard filling: In a jug, beat together the eggs, crème fraîche (or double cream), Dijon mustard, and saffron. Stir in chopped chives and season with salt and freshly ground black pepper to taste.
- Assemble and bake the tart: 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 pastry shell. Pour the saffron egg mixture evenly over the filling. Bake the tart for about 50 minutes, or until the topping is pale golden and just set in the center.
- Cool and serve: Allow the tart to cool completely before trimming the pastry edges. The tart can be served hot, warm, or at room temperature. For transport, leave the tart in its tin. It pairs beautifully with dressed watercress, fresh radishes, and herby potato salad.
Notes
- You can substitute crème fraîche with double cream if preferred.
- Be careful to remove all bones from the smoked haddock before adding to the tart.
- Serving suggestion: accompany with dressed watercress, fresh radishes, and a herb-seasoned potato salad for a complete meal.
- Allowing the tart to cool completely before trimming helps achieve clean, neat edges.
- The tart is versatile and can be served hot, warm, or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: smoked haddock tart, saffron tart, savory tart, spring onion tart, seafood tart, brunch recipe, British cuisine
