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Smoked haddock and dill tart

Name: Smoked haddock and dill tart
Total time: 40 min
Ingredients: smoked haddock 300g; filo pastry 5 large or 7 smaller sheets, approx 125g; butter 25g, melted; eggs 4; double cream 150ml; dill a small bunch, chopped

40 minutes
serves 4
Easy

This is a great alternative way to use smoked haddock. Pair it with dill in this tart and you have a quick and easy supper for four that's under 500 calories

Published: October 14, 2015 at 1:53 pm

Ingredients

smoked haddock 300g
filo pastry 5 large or 7 smaller sheets, approx 125g
butter 25g, melted
eggs 4
double cream 150ml
dill a small bunch, chopped

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Put the haddock on a microwavable plate, cover with clingfilm and microwave on full power for 2 minutes. Cool.
Step 2

Brush the filo sheets roughly with the butter (you don’t have to cover them) and use to line a metal tart tin approx 35 x 12cm to match the picture, or use a regular tin approx 18 x 25cm. Leave the edges rough and overlapping. Beat the eggs, cream, dill and season.
Step 3

Flake the fish into large chunks on the tart base, discarding any skin or bone. Pour over the egg mix. Bake for 20-25 minutes or until just set. Serve warm.