BACK

Smoked Haddock and Spinach Tart


Ingredients

  • 110g - plain flour
  • 50g - Kerrymaid Buttery
  • 1 - tbsp cold water (if needed)
  • 225g - baby leaf spinach
  • 200ml - Kerrymaid Single
  • 1 - large egg
  • 75g - Kerrymaid Grated White
  • 350g - skinless, undyed smoked haddock fillets
  • 2 - lemons
  • 2 - tbsp chopped flat leave parsley
  • Salt and pepper

Method

  1. To make the short crust pastry, sieve plain flour; add Kerrymaid Buttery and blend to a breadcrumb texture. Add water, turn out and knead gently
  2. Wrap in cling film and leave to rest in the fridge. Once rested, grease tart case
with a little oil or extra Kerrymaid Buttery
  3. Roll out rested pastry on a floured surface and line the tart case. Trim the excess pastry
  4. Leave to rest in the fridge for a further 10 minutes before lining with grease proof paper and baking beans.
Blind bake for 15 minutes
  5. Bake for a further 10 minutes to cook the base of the pastry. Remove from the oven and leave to cool
  6. Wilt the spinach for 2-3 minutes. Leave to cool and squeeze out the excess liquid
  7. Make the custard by combining the egg with the Kerrymaid Single and the Kerrymaid Grated White. Season with salt and pepper and add the lemon zest
  8. Cut the smoked haddock into 2cm pieces and place with the wilted spinach into the base of your blind baked pastry case
  9. Place the pastry case onto a baking tray and, once at the oven, pour over all the mix until it reaches the top of the pastry case and sprinkle parsley on top