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Smoked haddock tartlets

Nell Nelson from Woman Who Ate Scotland
Individual tartlets packed with flavour from Nell Nelson

Smoked haddock tartlets

Method

1. For the pastry: put the flour, salt and butter in a food processor and blend until the mixture resembles breadcrumbs. Add the egg and just as much water as you need to bring the mixture together into a ball of dough. Wrap in cling film and chill for a couple of hours.

2. Roll out the pastry as thinly as possible on a floured surface und use to line four 10cm tartlet cases. Chill for at least 30 minutes - this will prevent the pastry shrinking in the oven

3. Preheat the oven to 180C/gas 4.

4. Trim the excess pastry from the tart cases and line with cling film. Fill them with baking beans and bake blind for 10-15 minutes. Remove the cling film and bake for another 5-10 minutes until the pastry is light golden. Cool slightly before filling.

5. For the filling: gently fry the leeks in the butter over a low heat until soft, but not coloured - about 5 minutes. Stir in the cream and haddock, cook for a minute. Add the tomato and remove for the heat.

6. Stir the egg, breadcrumbs, dill, pepper, cayenne and nutmeg into the mixture and squeeze over the lemon juice. Pile the mixture into the prepared tart cases, sprinkle liberally with the cheese and bake for 20 minutes or until tops are golden. Serve warm, not hot.

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Serves: 6

Prep: 30 min, plus chilling
Cook: 50 min

Ingredients

For the pastry

500g organic plain Flour
1 pinch Sea Salt
250g chilled unsalted Butter, cubed
1 egg, beaten
185ml chilled water

For the filling

1 leek, white part only, finely chopped
Knob of unsalted Butter
2 tbsp double Cream
300g smoked haddock, roughly chopped
1 tomato, skinned, deseeded and finely chopped
1 egg
2 tbsp breadcrumbs
1 tbsp chopped Dill
1 small wedge lemon
2 tbsp mature Cheddar cheese, grated
1 pinch cayenne Pepper
1 pinch grated Nutmeg
1 pinch ground black Pepper