Smoked Pollack and Spinach Tart - River Cottage
Discover this savoury tart that perfectly balances smoky fish, sweet onion, fresh spinach, and creamy custard on a crumbly pastry.
Ingredients
- 300-350g smoked pollack fillet
- Up to 1 litre whole milk
- A knob of unsalted butter
- 2 onions, finely sliced
- 400g fresh spinach, washed thoroughly, tough stalks removed
- 50g mature Cheddar cheese, grated
- 200ml double cream
- 2 eggs
- 2 egg yolks
- Salt and freshly ground black pepper
- 200g plain flour
- A pinch of salt
- 100g cold unsalted butter, cut into small cubes
- 1 egg, separated
- About 50ml cold milk
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