Smoked haddock and spinach tart

Name: Smoked haddock and spinach tart
Yield: Serves 4
Cuisine: British recipes
Ingredients: 225g bag baby spinach; 200ml tub full-fat crème fraîche; 1 large beaten egg; 350g skinless smoked haddock, cut into chunks; Finely grated zest of 1 lemon; 18cm cooked shortcrust pastry case; Mixed salad, to serve

Easy
February 2007

Easy
February 2007

Serves 4
Ready in 30 minutes

You only need six simple ingredients to make this haddock tart recipe, making it great for a quick and easy dinner recipe.

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Ingredients

225g bag baby spinach
200ml tub full-fat crème fraîche
1 large beaten egg
350g skinless smoked haddock, cut into chunks
Finely grated zest of 1 lemon
18cm cooked shortcrust pastry case
Mixed salad, to serve

Ingredients

225g bag baby spinach
200ml tub full-fat crème fraîche
1 large beaten egg
350g skinless smoked haddock, cut into chunks
Finely grated zest of 1 lemon
18cm cooked shortcrust pastry case
Mixed salad, to serve

Method

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.
In a bowl, mix the full-fat crème fraîche with 1 large beaten egg. Stir in the haddock, lemon zest and spinach. Season well.
Spoon the mixture into the pastry case. Place on a baking sheet and cook for 20 minutes or until the filling is softly set and the pastry golden.
Set aside to cool slightly, quarter and serve with a mixed salad.

Method

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.
In a bowl, mix the full-fat crème fraîche with 1 large beaten egg. Stir in the haddock, lemon zest and spinach. Season well.
Spoon the mixture into the pastry case. Place on a baking sheet and cook for 20 minutes or until the filling is softly set and the pastry golden.
Set aside to cool slightly, quarter and serve with a mixed salad.