Smoked haddock, spring onion & saffron tart recipe | Good Food
Creamy, cheesy and with a delicate smokiness, this tart makes a great change to quiche, but is just as simple to make, from BBC Good Food magazine.
Ingredients
- 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
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