Smoked Haddock Tart

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 150 g plain flour
• 1 pinch salt
• 25 g lard, cut into small cubes (or vegetable fat)
• 40 g butter, cut into small cubes (or hard margarine)
• 225 g smoked haddock, skinned and cubed
• 2 large eggs, beaen
• 300 ml double cream
• 1 teaspoon dijon mustard
• fresh ground black pepper
• 125 g gruyere cheese, grated
• 1 tablespoon chives (fresh)

Recipe

• 1 preheat the oven to 190c/375f/gas 5 sift the flour and salt into a large bowl. add the fats and mix lightly. using the fingertips rub into the flour until the mixture resembles breadcrumbs.
• 2 sprinkle 1 tablespon of cold water into the mixture and with a knife start bringing the dough together. it may be necessary to use the hands for the final stage. if the dough does not form a ball instntly, add a little more water.
• 3 put the pastry in a polythene bag and chill for at lest 30 minutes.
• 4 on a lightly floured surface, roll out the pastry and use to line a 18 cm lightly oiled quiche or flan tin. prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
• 5 carefully remove the pastry from the oven, brush with a little of the beaten egg.
• 6 return to the oven for a further 5 minutes, then place the fish in the pastry case.
• 7 for the filling, beat together the eggs and cream. add the mustard, black pepper and cheese and pour over the fish.
• 8 sprinkle with the chives and bake for 25-40 minutes or until the filling is golden brown and set in the centre. serve hot or cold with the lemon and tomato wedges and salad leaves.