Souffléd smoked haddock tart in oatmeal pastry

Method

1. For the pastry, put all the ingredients into a food processor and whizz briefly until the mixture looks like fine breadcrumbs. Add 2 tbsp cold water and process again briefly using the pulse button until it starts to clump together. Turn out onto a lightly floured surface, bring together into a ball, then knead briefly until smooth. Lightly grease a 23cm x 3-4cm deep, loose-bottomed tart tin with butter. Roll out the pastry on the floured surface to the thickness of a £1 coin, then use to line the flan tin, pressing excess pastry into any holes. Prick the base here and there with a fork, then chill for 20 minutes.
2. Meanwhile, put a baking sheet into the oven and heat it to 200°C/fan180°C/gas 6. Line the pastry case with a crumpled sheet of baking paper, then fill with a layer of baking beans or uncooked rice. (See our how-to video below for more tips.) Slide it onto the baking sheet and bake for 15-20 minutes until the edges of the pastry are biscuit-coloured. Remove the paper and beans/rice and return to the oven for 5-6 minutes until the base is crisp and golden.
3. While the pastry case is cooking, cook the smoked haddock. Put the haddock, milk, cream and bay leaves into a large saucepan, bring to a simmer and cook for 2 minutes, then cover and set aside off the heat for another 5 minutes. Lift the fish onto a plate and leave to cool, then break it into flakes, discarding the skin and any bones. Strain the warm milk into a jug.
4. Melt the butter in a medium pan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the reserved warm milk mixture. Return to the heat and bring to the boil, stirring continuously, until smooth. Stir in the cheese, season to taste with salt and pepper, pour into a mixing bowl and leave to cool slightly. Remove the pastry case from the oven and lower the oven temperature to 180°C/fan160°C/gas 4.
5. Separate the eggs, stirring the egg yolks into the sauce and putting the whites in a large, clean, dry mixing bowl. Stir the flaked smoked haddock into the sauce along with the chopped herbs. Whisk the egg whites into soft peaks, then fold them into the sauce with a large metal spoon. Pour the mixture into the pastry case and bake for 30 minutes or until golden, puffed up and softly set (see tip). If the top browns too quickly, you may need to cover it loosely with a sheet of foil. Remove from the oven and serve straightaway.