This dish is incredibly easy to make and can be served hot or eaten cold the next day. Whilst I made my own pastry you can simply swap it for a shop bought alternative if you are in a hurry.
Using fresh oak smoked Haddock fillets from Stevie Fish , this dish came together incredibly fast and as I waited patiently for the tarts to cook, the welcoming aroma of smoked fish filled my kitchen.
This makes for a great meal and any leftovers can be stored in the fridge for a few days. Give this a try and let me know how you get on.
Prep time: 35 minutes
Cooking time: 70-80 minutes
For the shortcrust pastry
250g plain flour
125 cold unsalted butter, cubed
For the filling:
2 smoked haddock fillets (approx 560g)
500ml whole milk
3 bay leaves
1 medium brown onion, diced
2 large eggs plus 1 egg yolk
250g ricotta cheese
100g mature cheddar, grated
50g parmesan, grated
30g fresh dill, chopped
Cracked black pepper
To make the shortcrust pastry, you want to pour the flour into a large mixing bowl and add the diced butter. Mix the four and butter together between your fingers until it forms a crumb mix. Slowly add 3-4 tablespoons cold water and mix until you make a firm dough. Bring together in a ball, cover in clingfilm or freezer bag and place in the fridge for 30 minutes.
Preheat the oven to 180c. Roll the chilled dough into a round, large enough to cover a 9 inch springform cake/tart tin. Prick the base with a fork then line it with baking paper and baking beans (dried pasta also works). Trim any overhanging pastry and bake for 20 minutes before removing the paper and beans and returning to the oven or a further 5 minutes until the base is golden.
Meanwhile, pour 500ml milk into a large deep frying pan and add the haddock fillets diced onion and bay leaves. Bring to a gentle simmer for 4-5 minutes so that the fish can be flaked. Remove the fish from the pan and allow to cool.
Leave the onions and bay leaves in the milk and continue to simmer for a further 6-8 minutes. Drain the onions in a sieve and the transfer them to a bowl, keep some of the milk aside for the filling.
Add the haddock to the bowl, along with the onions, and gently flake the meat with a fork. Spoon in the ricotta cheese, grated cheddar, eggs and freshly chopped dill then season with a few twists of freshly cracked black pepper. Add a couple of tablespoons of the milk into the bowl and combine everything with a fork before transferring the filling into the tart base. Garnish with fresh dill and grate parmesan on top, bake for 30 minutes.
Allow to cool before serving with sides of choice, I opted for garlicy herb new potatoes and a crisp salad.