This tart is inspired by the iconic omelette Arnold Bennett (named after the author who ordered the indulgent breakfast dish, combining fluffy eggs, béchamel sauce, smoked haddock, and cheese while staying at The Savoy). Serve with a crisp green salad dressed in a punchy vinaigrette to help cut through the richer flavours.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
607
Ingredients
320g ready-rolled shortcrust pastry sheet
400 g un-dyed smoked haddock, skinless
75 g Emmental cheese, grated
300 ml double cream
2 medium eggs
Directions
Step 1
Roll out pastry a bit more until large enough to line a deep, 20.5cm fluted tart tin. Line tin, trim pastry edges and chill for 10min.
Step 2
Preheat oven to 190°C (170°C fan) mark 5. Line the pastry with a large square of greaseproof paper and fill with baking beans. Bake for 15min or until the pastry sides are set.
Step 3
Meanwhile, put the haddock into a pan, just cover with cold water and bring to the boil. Turn off the heat and allow to sit for 5min or until the fish is cooked and flakes when pressed. Drain into a sieve and leave to cool for 10min.
Step 4
Remove paper and baking beans from pastry and return tin to the oven for a further 10min or until the pastry is cooked and feels sandy. Remove tin from oven and turn temperature
down to 150°C (130°C fan) mark 2.
Step 5
Into a medium bowl, flake the fish in large pieces. Carefully mix in the cheese. In a large jug, whisk the cream, eggs and some seasoning until combined.
Step 6
Scatter fish mixture into the cooked pastry case (still in tin). Carefully pour in cream mixture to fill the case. Crack over some black pepper. Return to the oven for 40min or until lightly golden and set. Serve in slices.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
