Smoked haddock, spring onion & saffron tart

Creamy, cheesy and with a delicate smokiness, this tart makes a great change to quiche, but is just as simple to make

  • Prep:20 mins
    Cook:1 hrs 15 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 577
  • fat 41g
  • saturates 21g
  • carbs 32g
  • sugars 2g
  • fibre 2g
  • protein 23g
  • salt 2.21g


  • 500g pack shortcrust pastry
  • plain flour, for rolling
  • 2 fillets smoked haddock with skin on (about 500g/1lb 2oz)
  • 1 tbsp butter
  • 2 bunches spring onions, finely sliced
  • 3 eggs
  • 300g crème fraîche (or a 300ml pot double cream)
  • 1 tsp Dijon mustard
  • good pinch saffron
  • handful chives, finely chopped
  • 85g mature cheddar or Gruyère, grated


Serve with...
Simply serve with dressed watercress, fresh radishes and a pot of potato salad, perked up with a handful of summer herbs.


  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.

  2. Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white. Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.

  3. Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crème fraîche or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.

  4. Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.

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