Smoked Haddock and Leek Tart

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Equipment

Ingredients

  • 300 g plain flour
  • 250 g unsalted butter
  • 2-3 tbsp cold water
  • 2 leeks – finely sliced
  • 1 tbsp oil
  • 200 g undyed smoked haddock – cut into 1cm chunks
  • 50 g dill – finely chopped
  • 3 eggs
  • 150 ml single cream
  • 100 g cheddar – grated
  • Salt and pepper

Instructions

  • Use a 25cm loose bottom tart case
  • Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough ice cold water to form a dough.
  • Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin. Trim away any excess pastry. Place in a fridge to chill for 30 minutes.
  • Preheat oven Gas 6 / 200ºC / 180ºC fan. Place a baking tray in the oven.
  • Heat the oil in a frying pan, add the leek and fry over a gentle heat until soft. Set aside.
  • Put the eggs, cream and cheese in a mixing bowl and whisk together, season and add the dill.
  • Tip the leek into the flan case and spread evenly over the base, dot the haddock chunks over the leeks, then pour over the cream mix.
  • Bake for 25-30 minutes until starting to brown.
  • Serve on an ANTA serving plate
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Course Fish / Seafood / Quiche