Smoked Haddock & Leek Tart
A classic Scottish tart with flaky pastry, smoked haddock, leek, and a creamy egg custard.
Prep
25 min
Cook
45 min
Total
70 min
Serves
8 slices
Contains Allergens
Nutritional Information
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Ingredients
- 320 g Shortcrust pastry🌾 Cereals containing gluten🥚 Eggs🥛 Milk
- 400 g Smoked haddock (skinless, undyed)🐟 Fish
- 2 medium Leeks (finely sliced)
- 30 g Butter🥛 Milk
- 300 ml Double cream🥛 Milk
- 3 large Eggs🥚 Eggs
- 75 g Mature cheddar (grated)🥛 Milk
- 1 tsp Dijon mustard🌱 Mustard
- small bunch Fresh dill
- Salt and white pepper (to taste)
Chef's Notes
Blind bake the pastry case thoroughly to avoid a soggy bottom. The tart is best served at room temperature.
Method
- 1
Preheat oven to 190°C (fan 170°C). Roll out the pastry and line a 23cm loose-bottomed tart tin. Chill for 15 minutes.
20 minutes
- 2
Line the pastry with baking parchment and baking beans. Blind bake for 15 minutes, then remove the beans and bake for a further 5 minutes until pale golden.
20 minutes
- 3
Meanwhile, poach the smoked haddock in a little water for 5 minutes until just cooked. Drain and flake into large pieces, removing any bones.
8 minutes
- 4
Melt the butter in a pan and gently cook the leeks for 8–10 minutes until softened. Season lightly.
10 minutes
- 5
Whisk together the cream, eggs, mustard, and half the cheese. Season with salt and white pepper.
3 minutes
- 6
Spread the leeks over the pastry base. Arrange the flaked haddock on top. Scatter over the fresh dill.
3 minutes
- 7
Pour over the cream mixture and top with the remaining cheese.
2 minutes
- 8
Bake for 25–30 minutes until the custard is just set with a slight wobble in the centre. Allow to cool for 10 minutes before slicing.
30 minutes