Smoked haddock tart

Method

1 While the pastry case is cooling, place the haddock in a medium-sized saucepan in a single layer skin-side down, tuck in the bay leaf, pour over the milk and season with black pepper.

2 Bring to a simmer, almost cover with a saucepan lid, leaving a gap for the steam to escape, and poach for 5 minutes. Strain the milk into a bowl and flake the fish, discarding the skin and any bones. Melt the butter in a large frying pan and sweat the leeks for about 10 minutes over a low heat, seasoning them until they are soft and cooked.

3 Whisk together the cream, eggs and yolks, and some seasoning, then add the milk from the haddock and half the cheese. Scatter the flaked haddock and the leeks over the base of the tart and pour over the egg and cream mixture. Scatter over the remaining cheese and bake for 35-40 minutes until the custard is set and the top is golden. Eat the tart about 10 minutes after it has been taken out of the oven, though it can also be reheated.

TO MAKE THE PASTRY
225g plain flour
pinch sea salt
150g unsalted butter, chilled and diced
1 medium egg, separated  

1 Place the flour and salt in the bowl of a food processor, add the butter and reduce to a fine crumb-like consistency.

2 Incorporate the egg yolk, then, with the motor running, trickle in just enough cold water for the dough to cling together in lumps.

3 Transfer the pastry to a large bowl and bring it together into a ball using your hands. You can, of course, do all of this by hand, rubbing the butter in with your fingers.

4 Wrap the pastry in clingfilm and chill for at least 1 hour, though it will keep in the fridge for up to two days. It also freezes well, so you may like to make a second batch while you are at it.

Recipe by Annie Bell