Curried smoked haddock tart recipe
This curried smoked haddock tart recipe from chef James Cochran pairs shortcrust pastry with a rich, indulgent filling. Serve it as a starter or a tasty lunch alternative
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Saucepan
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Plastic wrap
- Oven
- Stove
- Fork
- Plate
Ingredients
- 500ml whole milk
- ½ medium onion
- 2-3 tsp medium curry powder
- ¼ tsp cayenne pepper
- 1 bay leaf
- 300g undyed smoked haddock
- 45g butter
- 45g plain flour
- 100g extra mature cheddar, grated
- 3 tbsp snipped chives
- 1 large egg
- watercress, to serve
- 250g plain flour, plus extra to dust
- 125g butter, diced
- 2½ tbsp double cream
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