CHEESY SMOKED HADDOCK TART
320 g ready-rolled shortcrust pastry sheet
400 g haddock, skinless
75 g Emmental cheese, grated
300 ml double cream
2 medium eggs
Roll out pastry a bit more until large enough to line a deep, 20.5 cm (8 in) fluted tart tin. Line tin, trim pastry edges and chill for 10 min.
Preheat oven to 190°C (170°C fan) mark 5.
Line the pastry with a large square of grease proof paper and fill with baking beans.
Bake for 15 min or until the pastry sides are set.
Meanwhile, put the haddock into a pan, just cover with cold water and bring to the boil.
Turn off the heat and allow to sit for 5 min or until the fish is cooked and flakes when pressed. Drain into a sieve and leave to cool for 10 min.
Remove paper and baking beans from pastry and return tin to the oven for a further 10 min or until the pastry is cooked and feels sandy.
Remove tin from oven and turn temperature down to 150°C (130°C fan) mark 2.
Into a medium bowl, flake the fish in large pieces.
Carefully mix in the cheese, In a large jug, whisk the cream, eggs and some seasoning until combine.
Scatter fish mixture into the cooked pastry case (still in tin).
Carefully pour in cream mixture to fill the case.
Crack over some black pepper.
Return to the oven for 40 min or until lightly golden and set.
Serve in slices.
Recipe adapted. I added lightly fried leeks and used cheddar cheese.
Photo: Melissa Ann Vermeulen
