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Smoked Haddock & Leek Tart with Parmesan Pastry Recipe

This delicious smoked haddock and leek tart is a great addition to anyone’s collection of savoury tart recipes. It combines flaky fish with sweet leeks in a rich, cheesy parmesan pastry. It's a standout amongst haddock recipes and versatile enough for brunch, lunch, or a light supper.
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Recipe by

Campbells

2 hrs

Moderate

Serves 2

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Ingredients

For the fish

  • 150g un-dyed smoked haddock
  • 1 egg
  • 1 egg yolk
  • 75 ml double cream
  • 0.5 tsp cayenne pepper
  • 1 leek, finely shredded
  • 2 spring onions, sliced
  • 1 tbsp olive oil
  • 30g Parmesan, grated

For the pastry

  • 125g butter
  • 175g plain flour
  • 55g freshly grated parmesan
  • 1 tsp salt
  • Medium egg, beaten
  • cold water

Method

  • Step 1 : Make the Parmesan Pastry

    This simple tart pastry adds a lovely savoury note and is excellent for various pastry recipes.

    First, make the pastry:

    1. Rub butter, flour, Parmesan, and salt together in a mixing bowl until the mixture has the consistency of fine breadcrumbs.
    2. Add the egg and bring it all together into a dough.
    3. Knead lightly.
    4. Cover in cling film and refrigerate for an hour before use.

  • Step 2 : Poach the Smoked Haddock and Prepare Pastry Cases

    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.

  • Step 3 : Prepare the filling

    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.

  • Step 4 : Assemble and Bake the Leek Tart

    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.

  • Step 5 : To serve

    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.