Smoked Haddock and Leek Tart
A rich and flavorful smoked haddock and leek tart with a buttery crust, creamy filling, and a touch of fresh dill—perfect for a comforting meal!
Equipment
- 25 cm loose-bottom tart tin
- mixing bowl
- Rolling Pin
- Sieve
- whisk,
Ingrediënten
For the pastry:
- 300 g plain flour
- 250 g unsalted butter cubed
- 2-3 tbsp cold water
For the filling:
- 2 leeks finely sliced
- 1 tbsp oil
- 200 g undyed smoked haddock cut into 1 cm chunks
- 50 g fresh dill finely chopped
- 3 eggs
- 150 ml single cream
- 100 g cheddar cheese grated
- Salt and pepper to taste
Instructies
- Sift the flour into a large bowl.
- Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
- Stir in just enough cold water with a knife to bring the mixture together into a dough.
- Roll out the dough on a floured surface into a circle about 10 cm larger than the tart tin.
- Carefully lift the pastry around a rolling pin and unroll it over the tin.
- Press the pastry gently into the corners.
- Trim away excess pastry and refrigerate for 30 minutes.
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
- Place a baking tray in the oven to heat.
- Heat the oil in a frying pan and gently fry the leeks until soft.
- Set aside.
- In a mixing bowl, whisk together the eggs, cream, cheese, dill, salt, and pepper.
- Spread the cooked leeks evenly over the pastry base.
- Scatter the haddock chunks over the leeks.
- Pour the cream mixture over the filling, ensuring even coverage.
- Place the tart on the preheated baking tray and bake for 25-30 minutes, or until golden brown and set.
- Allow to cool slightly before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a fresh green salad and a drizzle of lemon juice for extra brightness.
Wine Advice:
A crisp Chardonnay or a dry Sauvignon Blanc pairs well with the creamy, smoky flavors of this tart.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 30 g | Fiber: 2 g | Sugar: 3 g | Salt: 1.2 g
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