Smoked Pollack and Spinach Tart
Discover this savoury tart that perfectly balances smoky fish, sweet onion, fresh spinach, and creamy custard on a crumbly pastry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Parchment paper
- Plastic wrap
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Stockpot
- Colander
- Oven
- Stove
- Refrigerator
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
- 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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