Although this is a relatively new dish on the menu, the flavour combinations are as old as the hills.
Generally speaking I prefer a tart to be softly set with eggs and cream, generously filled to the brim and ram-packed full of choice ingredients. As luck would have it, smoked haddock is perfectly suited to this sort of treatment and is right at home paired with dairy and hard cheeses like parmesan.
The tart filling is intentionally simple and rather basic; at the bistro I serve this with a punchy little pesto made with watercress and capers, instead of the usual basil. If you did want to add a few herbs to the filling instead, chives, parsley or dill would all work well, otherwise a simple side of lightly dressed watercress or lambs lettuce would work nicely too.
The tart case itself is enhanced with the addition of parmesan, which means you’re going to have to make your own pastry I’m afraid, but it’s not all bad news; the offcuts are delicious just as they are, scoffed on the spot whilst nobody’s looking.
I always make my pastry in the Magimix, I can’t bear all that rubbing in nonsense; the ingredients would be the same however if you were to make your pastry by hand. The method is the same too, add the parmesan once you have breadcrumbs then add the wet ingredients.
Ingredients
(makes one, 24cm tart, 10 – 12 portions)
For the pastry
225g plain flour
140g salted butter, cubed
60g finely grated parmesan
1 egg yolk
3 x tablespoons cold water
For the filling
750g smoked haddock
350ml double cream
3 whole eggs
2 yolks
75g parmesan
Preheat the oven to 180 ⁰C.
To make the pastry, whiz the flour in the food processor for half a second and then add the butter; use the pulse button to whiz it to the breadcrumb stage. Add the parmesan and whizz for another half a second to combine, before adding the wet ingredients. Pulse again until the dough comes together and forms a ball.
If your kitchen/work surface/hands are cool you can roll the pastry straight away and line the tart tin, otherwise leave it to rest, wrapped in cling film in the fridge, for 20 mins.
Once you have a lined tart tin, prick the base all over with a fork and line with baking paper. Fill with baking beans, slide onto a baking sheet and bake in the oven for 16 mins.
Remove the tart case from the oven, lift out the paper and baking beans and trim the pastry overhang with a small serrated knife. Return the tart case to the oven for a further 4 minutes to dry out the pastry, then remove once more and brush with egg wash, bake for another 2 or 3 minutes until pale golden.
Poach the smoked haddock in gently simmering water until only just cooked. Less is more here, stop as soon as you can part the flakes; the fish will continue to cook as you bake the tart.
Reduce the oven temperature to 170 ⁰C.
As soon as the haddock is cool enough to handle, remove the skin and separate into individual flakes, checking for bones as you go.
Break the eggs into a mixing bowl and add the yolks, beating briefly with a fork to break them up, then pour in the cream and mix to combine. Add the parmesan and a ¼ teaspoon each of salt and freshly ground black pepper. Taste for seasoning.
Arrange the smoked haddock in the tart case evenly, using larger flakes to create height and interest. Carefully pour in the custard then slide the tart into the oven.
Bake the tart for 40 – 45 mins; check 10 mins before the end and cover loosely with baking paper if it’s taking too much colour. The tart is cooked when it starts to puff up and no longer wobbles in the centre.