Introduction

This smoked haddock, spring onion, and saffron tart is a delightful combination of smoky fish and fragrant spices wrapped in a buttery pastry. Perfect for a light lunch or a sophisticated dinner, it pairs beautifully with fresh salad accompaniments. Its creamy filling and golden crust make it a crowd-pleaser that’s both comforting and elegant.

A round savory pie with a golden-brown crust, about one layer thick, sits in a dark gray pie dish. The filling layer is creamy white with small pieces of green herbs and bits of light orange, giving a soft texture on top. One slice has been cut and slightly pulled out, showing the smooth inside. A white knife with a light green handle rests on the edge of the dish. The pie dish is placed on a folded cloth with red, blue, yellow, and white stripes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 out the pastry on a floured surface to fit a 23cm fluted tart tin. Line the tin with the pastry, leaving plenty of overhang.

Step 2: Line the pastry with baking parchment, fill with baking beans, and place on a baking sheet. Bake for 15 minutes until the pastry looks pale and feels slightly sandy.

Step 3: Remove the baking parchment and beans, then return the pastry to the oven for another 10 minutes until just golden.

Step 4: Meanwhile, bring a pan of water to a simmer. Add the haddock fillets skin-side down and poach for 5 minutes or until the flesh turns white. Drain and let cool slightly.

Step 5: Peel away and discard the skin from the haddock, then flake the fish into the baked pastry case, checking for any bones as you go.

Step 6: Melt the butter in a frying pan and gently cook the spring onions for about 3 minutes until softened but still vibrantly green.

Step 7: In a jug, beat together the eggs, crème fraîche (or cream), Dijon mustard, and saffron. Stir in the chopped chives and season with salt and pepper to taste.

Step 8: 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 fish.

Step 9: Pour the egg mixture over the filling and bake the tart for about 50 minutes, or until it is pale golden and just set in the center.

Step 10: Allow the tart to cool completely before trimming the excess pastry around the edges. Keep the tart in its tin for easy transport.

Tips & Variations

Serve with dressed watercress, fresh radishes, and a potato salad brightened with summer herbs for a refreshing meal.

To add extra flavor, sprinkle a little smoked paprika or cayenne pepper into the egg mixture for a subtle kick.

For a gluten-free option, use a gluten-free shortcrust pastry and ensure the baking beans are gluten-free as well.

FAQs

Can I use fresh haddock instead of smoked?

Fresh haddock can be used, but the tart will lack the smoky flavor. To compensate, consider adding a small amount of smoked paprika or smoked salt to the filling.

Is it possible to prepare the tart in advance?

Yes, you can prepare the tart up to the baking step and keep it chilled in the fridge. Bake it fresh when ready to serve for the best texture and flavor.