Name: Smoked haddock, gruyère and watercress tart
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 250g shortcrust pastry; 2 smoked haddock fillets; knob of butter; 1 large leek white part halved, washed and finely sliced (keep the dark green for stock); 50g watercress roughly chopped; 3 eggs plus 1 yolk; ½ tsp dijon mustard (optional); 100ml double cream; 100g gruyère finely grated; crisp green salad to serve

Small white plates of smoked haddock, gruyère and watercress tart with green salad on the side

250g shortcrust pastry
2 smoked haddock fillets
knob of butter
1 large leek
white part halved, washed and finely sliced (keep the dark green for stock)
50g watercress
roughly chopped
3 eggs
plus 1 yolk
½ tsp dijon mustard
(optional)
100ml double cream
100g gruyère
finely grated
crisp green salad
to serve

Method

step 1
Heat the oven to 190C/170C fan/gas 5. Roll out the pastry wider than your tin, then use to line a 20-22cm deep tart tin, leaving some pastry overhanging. Line the tart with a scrunched-up piece of baking paper then tip in baking beans or dried beans. Bake for 10 mins then remove the beans and paper, and cook for 10-15 mins until the pastry is no longer raw. Remove and turn down the oven to 180C/160C fan/gas 4. Trim the overhanging pastry.
step 2
To make the filling, put the haddock fillets in a small frying pan and just cover with water. Bring to a gentle simmer then turn off the heat and cover. Leave while you make the rest of the filling.
step 3
Heat the butter in a frying pan over a medium heat then cook the leek for 10 mins until softened. Add the watercress and cook until just wilted.
step 4
Whisk the eggs, yolk, mustard, if using, and cream in a bowl, and season well with salt and white pepper.
step 5
Stir in the leek and watercress, then stir in the cheese.
step 6
Drain the haddock on kitchen paper then flake into large chunks, discarding any skin or bones. Arrange in the bottom of the tart case then spoon over the egg mixture. Bake for 25-30 mins until set. Let the tart sit for 15 mins before serving with a side of crisp green salad.