Recipe by
Campbells
2 hrs
Moderate
Serves 2
This simple tart pastry adds a lovely savoury note and is excellent for various pastry recipes.
First, make the pastry:
Meanwhile, poach the smoked haddock fillet. Using a quality haddock fillet ensures the best flavour.
Place the fillet(s) in a shallow pan and cover with milk. Slowly bring to a simmer until the fish is just cooked and starting to flake (about 5 mins). Drain, discard the milk, and allow the white fish to cool.
Preheat the oven to 200˚C (180˚C Fan/Gas Mark 6).
Roll the chilled parmesan pastry out to 3mm (1/8 in) thick and use this tart pastry to line 2 greased individual tartlet moulds. Place in the fridge to rest again for 15-20 minutes. Fill with greaseproof paper and baking beans, and bake blind for 11 minutes.
Remove the beans and paper from the pastry cases and cook for a further 8-9 minutes, until the base is cooked through and golden. Remove from the oven and allow to cool slightly in the moulds.
Reduce the oven temperature to 180˚C (160˚C Fan/Gas Mark 4).
Whisk the eggs and cream together in a bowl. Heat the olive oil in a frying pan and gently sauté the leeks and spring onions over medium-low heat until softened but not coloured (about 8-10 minutes).
Season well with salt, pepper, and a pinch of cayenne. Allow the leek mix to cool slightly and then fold it into the egg mixture. Stir in the Parmesan cheese and the flaked smoked haddock.
Divide the filling evenly between the cooled pastry tarts. Place your smoked haddock and leek tart creations on a baking sheet and bake in the preheated oven for approximately 20 minutes, or until the filling is just set and firm to the touch. This dish is a prime example of flavourful smoked haddock recipes.
Serve the tarts warm, perhaps with a simple green salad and a tomato salsa on the side.
These tarts, a highlight among both leek recipes and haddock recipes, can be made a day in advance. Allow them to cool completely, cover, and refrigerate. Reheat gently for 10-15 minutes in a warm oven (around 160˚C/140˚C Fan/Gas Mark 3) until heated through. They are perfect for a special Mother's Day treat or an elegant lunch alternative.