Haddock, leek and cream cheese tart

By admin
25 October 2013

This is one of the Deli’s best sellers, and even Matrone has asked me for the recipe, so it is definitely a winner.

Haddock, leek and cream cheese tart

Serves 6

One of the best things the Brits came up with was haddock for breakfast. I know everyone doesn’t feel like fish early in the morning and Bonita says that’s where she draws the line, but whenever I make this delicious creamy tart for our champagne breakfasts, she always asks for a second slice. Try it with salad or baby potatoes cooked in the skin for a delightful light lunch, or serve it as a savoury snack at a tea table.


Shortcrust Pastry

400 ml cake flour

1 ml (. t) salt 125 g butter, cubed 60 ml (. C) cold water flour for kneading and rolling out the dough


50 ml butter

2 leeks, finely sliced

olive oil for greasing and drizzling

400 g smoked haddock (try to get

natural smoked haddock rather

than the commercially dyed fish)

250 ml (1 C) fresh cream

50 g cream cheese

1 egg

2 egg yolks

60 ml (. C) coarsely chopped

Italian parsley,

salt and black pepper


Shortcrust Pastry (see tip opposite page)

• Sift the flour and salt together in a large mixing bowl. Cut in the butter using a knife. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and gradually mix in the water until the dough is stiff and pulls away from the sides of the bowl.

• Place the dough on a lightly floured surface and knead lightly until smooth. Don’t handle the dough too much because it will get too warm.Wrap in plastic wrap and refrigerate for 20 minutes.

Blind baking

• Preheat the oven to 180 °C. Spray a 20 cm loose-bottomed tart pan with non-stick food spray or grease with butter.

• Roll out the dough on a lightly floured surface until it is large enough to line the tart pan. Line the pan with the dough and press lightly against the base and sides. Trim off the excess dough and neaten the edges.

• Place greaseproof paper in the tart pan and fill with dried beans or uncooked rice. Bake for 15 minutes in the oven, then remove the beans and greaseproof paper and bake for another 5–6 minutes until cooked and lightly browned. Don’t switch off the oven; you will need it to cook the fish.


• Melt the butter in a large, deep pan over low heat. Add the leeks and fry until soft but not browned. Remove from the heat and leave to cool.

• Grease a baking tray lightly with olive oil and place the haddock on the tray. Drizzle with olive oil and bake for 6–7 minutes, or until cooked. Remove from the oven and flake the fish.

• Beat the fresh cream, cream cheese, egg and egg yolks together in a mixing bowl.

Add the flaked haddock and the parsley, and season to taste with salt and black pepper. Spoon the filling into the baked crust and bake for 20 minutes in the oven, or until the filling is set and golden brown.

• Serve cut into wedges with a carrot salad and orange vinaigrette.

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