Smoked Haddock, Leek, Pancetta and Gruyère Tart

Cook: 1 hour
Smoked fish pairs beautifully with leeks and cream in this tart and it only takes ten ingredients to make it!

Smoked Haddock, Leek, Pancetta and Gruyère Tart

The smoked flavours of the haddock in this tart are quite sensational partnered with cream, pancetta, gruyère and leeks. A surprisingly simple recipe with only ten ingredients.

Ingredients

375g Ready-rolled shortcrust pastry

2 X Smoked haddock fillets

2 Medium leeks, chopped

1 Tbsp olive oil

150g Pancetta

4 Free-range egg yolks

500ml Milk

250ml Double cream

100g Gruyère, grated

75g Cheddar, grated

 

Cooking steps

Step 1

Line your tart tin with pastry and put into the fridge for 30 minutes. Preheat the oven to 200c. Line the pastry with baking paper and baking beans and bake for 20 minutes. Remove paper and set aside. Reduce the oven temperature to 170c.

Step 2

Poach haddock in a pan, covered with milk. Poach for around 10 minutes.

Step 3

Heat oil in a frying pan and cook the leeks and pancetta until crispy. Remove on a kitchen towel to drain. Mix together the egg yolks and cream and season with black pepper.

Step 4

Put the haddock, leeks and pancetta into the pastry case. Carefully pour over the cream mixture, scatter over the cheese and bake for around 30 minutes until cooked and golden. Allow to cool and serve at room temperature.


What you’ll need

375g Ready-rolled shortcrust pastry

2 X Smoked haddock fillets

2 Medium leeks, chopped

1 Tbsp olive oil

150g Pancetta

4 Free-range egg yolks

500ml Milk

250ml Double cream

100g Gruyère, grated

75g Cheddar, grated

 

Let’s cook!

Step 1

Line your tart tin with pastry and put into the fridge for 30 minutes. Preheat the oven to 200c. Line the pastry with baking paper and baking beans and bake for 20 minutes. Remove paper and set aside. Reduce the oven temperature to 170c.

Step 2

Poach haddock in a pan, covered with milk. Poach for around 10 minutes.

Step 3

Heat oil in a frying pan and cook the leeks and pancetta until crispy. Remove on a kitchen towel to drain. Mix together the egg yolks and cream and season with black pepper.

Step 4

Put the haddock, leeks and pancetta into the pastry case. Carefully pour over the cream mixture, scatter over the cheese and bake for around 30 minutes until cooked and golden. Allow to cool and serve at room temperature.


Buy the fish used in this recipe
Smoked haddock fillet steaks 140g From  £7.70 Go to product

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