Souffléd smoked haddock tart in oatmeal pastry
- February 2014
- Serves 8
- Hands-on time 45 min, chilling time 20 min, oven time 30 min
This smoked haddock tart is a bit like a cross between a traditional quiche and a soufflé, based on the classic omelette Arnold Bennett.
- 35.6g (19.1g saturated)
- 25.5g (1.8g sugars)
PER SERVING (for 8)
Oatmeal gives the pastry a more crumbly texture, which is perfect with the light filling. The filling should be slightly soft and lightly set in the centre when you cut into it.
Make the pastry case up to the end of step 1 up to 24 hours in advance and keep chilled until ready to bake. Or blind bake, cool, then carefully cover in cling film and leave somewhere cool overnight – it’s delicate so be gentle.
If you can get them, Arbroath smokies (a special type of whole smoked haddock) would be fantastic in this tart.
A French classic – an oaked white Bordeaux, a blend of semillon and sauvignon blanc – is terrific with this tart.
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