Smoked Haddock, Tomato and Basil Tart
Perfect for a healthy lunch or dinner
Pastry Case
Ingredients:
- 250g self-raising flour
- 125g fat (either butter, or combination of lard and block margarine)
- Pinch of salt
- 3 good teaspoons of chilli pesto
- Cold water as required
Method:
- Put the flour and salt into a bowl. Cut the fat into small pieces and rub them into the flour using only your fingertips.
- Once you have a mixture that resembles breadcrumbs, mix in the 3 teaspoons of Hot Chilli Pesto. Don’t try to mix it in completely as a rippled effect is good.
- Add a teaspoon of water at a time and mix with a knife adding a little more water if needed. When the mixture starts to come together use your hand to quickly bring the mixture to a soft ball.
- Wrap in cling film and chill then prepare the filling.
Filling
Ingredients:
- 8in round flan tin
- 3 large eggs or 4 medium
- ¾ of pint double cream
- Freshly ground black pepper
- 3 tablespoons Meru Herbs Tomato and Basil sauce
- 200g smoked haddock / cod / or fresh salmon
Method:
- Pre heat oven 130c fan, 140c, or gas 3
- Roll out the chilled pastry and line the flan tin leaving a hang of pastry over the edge. Place on a baking sheet and put back in the fridge until ready. You could choose to bake the pastry case blind but I like to bake this tart slow to give it enough time to cook the pastry, just make sure you roll the pastry as thin as you can.
- In a large jug, beat the eggs, cream, Tomato and Basil sauce and plenty ground black pepper then pour this mixture gently into the pastry case, flake the fish on top and slide into the oven on the baking sheet.
- Bake for 30 minutes or until the centre is just set, with still a slight wobble in the centre.
- Leave to cool, gently using a serrated knife trim off the overhang of pastry. This will make the tart look good.
Huge thanks to Sandy Docherty of Bake Off for this fabulous recipe. If you fancy cooking along with Sandy (on a pre-recorded video) and prepare a three course meal featuring this dish then get your ingredients at the ready and click here.