Description
A flavorful smoked haddock tart infused with fragrant saffron, creamy crème fraîche, and sharp cheddar or Gruyère, complemented by tender spring onions and fresh chives, all encased in a buttery shortcrust pastry. Perfect for a light lunch or elegant brunch, served best with dressed watercress, fresh radishes, and a herbed potato salad.
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 and Blind Bake the Pastry: Heat the oven to 200C/180C fan/gas 6. Roll the shortcrust pastry out on a floured surface to fit a 23cm fluted tart tin. Line the tin with the pastry, allowing plenty of overhang. Place baking parchment over the pastry base and fill with baking beans. Set the tart on a baking sheet and bake for 15 minutes until the pastry looks pale and has a sandy texture. Remove the parchment and beans, then bake for another 10 minutes until the pastry is just golden.
- Poach the Haddock: Meanwhile, bring a pan of water to a gentle simmer. Place the haddock fillets into the water skin-side down and poach for 5 minutes or until the flesh turns white and is cooked through. Drain and let cool slightly, then peel off and discard the skin. Flake the fish carefully into the pastry case, checking for any bones.
- Cook the Spring Onions: Melt the 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.
- Prepare the Egg Mixture: In a jug, beat together the eggs, crème fraîche or double cream, Dijon mustard, and saffron. Stir in the chopped chives and season with salt and freshly ground black pepper to taste.
- Assemble and Bake the Tart: Reduce the oven temperature to 160C/140C fan/gas 3. Scatter the cooked spring onions and grated cheese evenly over the flaked haddock in the pastry shell. Pour the egg and crème fraîche mixture over the filling. Bake for approximately 50 minutes or until the tart is pale golden and just set in the center.
- Cool and Serve: Allow the tart to cool completely before trimming the excess pastry around the edges. Keep the tart in its tin for transport. This tart can be enjoyed hot, warm, or at room temperature, making it versatile for various occasions.
Notes
- Serve with dressed watercress, fresh radishes, and a potato salad enhanced with summer herbs for a complete meal.
- Use crème fraîche for a richer filling or double cream for a lighter texture.
- Ensure to check carefully for any fish bones when flaking the haddock.
- Allowing the tart to cool fully before trimming helps maintain its shape and presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: smoked haddock tart, saffron tart, spring onion tart, savory tart, British cuisine, brunch recipe, creamy fish tart
