You only need six simple ingredients to make this scrumptious tart.
Ingredients
- 225g bag baby spinach
- 200ml tub full-fat crème fraîche
- 1 large beaten egg
- 350g skinless smoked haddock
- Finely grated zest of 1 lemon
- 18cm shortcrust pastry case (raw or cooked)
- Mixed salad, to serve
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Put a the baby spinach in a colander over the sink, pour over boiling water to wilt, then squeeze out all the liquid.
- 2. In a bowl, mix the full-fat crème fraîche with 1 large beaten egg. Stir in 350g skinless smoked haddock, cut into chunks, the finely grated zest of 1 lemon and the spinach. Season well.
- 3. Spoon the mixture into an about 18cm shortcrust pastry case (raw or cooked). Place on a baking sheet and cook for 20 minutes or until the filling is softly set and the pastry golden.
- 4. Set aside to cool slightly, quarter and serve with a mixed salad.