Smoked fish and corn tart

    1 hour 30 min

    Smoky chunks of haddock and sweet, juicy kernels of corn make a fabulous filling for this luscious tart. Using frozen sweetcorn means that you can enjoy it all year round.

    3 people made this

    Serves: 4 

    • Shortcrust pastry
    • 175g plain flour
    • pinch of salt
    • 85g cool butter, diced
    • Fish Filling
    • 225g smoked haddock
    • 1 bay leaf
    • 3 black peppercorns
    • 100ml semi-skimmed milk
    • 3 eggs, lightly beaten
    • 150ml single cream
    • 2 tsp wholegrain mustard
    • pinch of freshly grated nutmeg
    • 1 tbsp chopped fresh parsley
    • 150g sweetcorn, thawed if bought frozen

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. To make the pastry, sift the flour and salt into a large bowl or a food processor with a pastry-making blade. Add the butter, rub in using your fingertips or whizz until crumbly, using the pulse action. Sprinkle 2 1/2 tbsp cold water over the dry ingredients and stir with a round-bladed knife until the mixture comes together, or whizz quickly until bound together. If it seems a little dry, add an extra 1/2 tbsp water. Knead gently on a floured surface for a few seconds until smooth. Wrap and chill for 20 minutes before using.
    2. Meanwhile, put the fish in a small pan, cutting it to fit if necessary. Add the bay leaf and peppercorns, then pour over the milk.
    3. Cover the pan with a tight-fitting lid, then bring to the boil over a medium heat. Turn down the heat and simmer for 2 minutes or until the fish is opaque and almost cooked. Remove with a draining spoon, then break into large flakes, removing any skin and bones. Set the milk aside.
    4. Preheat a baking sheet in the oven at 200°C (gas 6). Roll out the pastry on a lightly floured surface and use to line a 23cm loose-based flan tin. Prick the base all over with a fork, and chill for 10 minutes.
    5. Line the pastry case with greaseproof paper and baking beans and bake on the hot baking sheet for 10 minutes. Remove the paper and beans, brush the base with 2 tsp of beaten egg and bake for a further 8 minutes, then remove from the oven. Turn down the oven temperature to 190°C (gas 5).
    6. While the pastry is cooking, mix the eggs, reserved milk and cream together. Strain the mixture into a jug, discarding the bay leaf and peppercorns. Whisk in the mustard, nutmeg and parsley and extra seasoning if needed.
    7. Scatter the flaked fish and sweetcorn over the base of the pastry case. Pour the egg mixture into the case. Bake for 30 minutes or until golden and lightly set. Allow to stand for 10 minutes before serving warm, or cool completely and serve cold.


    This tart can also be made with 225g cooked, flaked kippers or smoked mackerel. Leave out steps 2 and 3 and simply whisk the cold unflavoured milk with the eggs and cream in step 6. * For a lighter filling, replace the cream with an equal amount of extra milk. * Serve with a salad and baked tomatoes.

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