Smoked Haddock and Leek Tart

Submitted by Richard BrackenbUry, Executive Chef, St. Andrews Links, Scotland

by C&RB Staff (editor@clubandresortbusiness.com)
April 2007
 

(makes 10 individual tarts)

For the Tart Pastry:
Amt Ingredient
8 oz. plain flour
4 oz. diced butter
1/2 tsp. salt
1 oz. Parmesan – grated
1 egg
water

Procedure:
• Rub all of the above together, until fine bread crumbs are achieved.
• Add one egg and enough water to bind together.
• Rest pastry for one hour.
• Roll out into non-stick tartlet molds, and bake blind, without color.

For the Filling:
Amt Ingredient
1 lb. diced smoked haddock
5 oz. lightly blanched and refreshed leeks, sliced
2 oz. grated Parmesan
pinch smoked paprika

For the Custard:
(mix well and season)
Amt Ingredient
17 oz. double cream
5 whole eggs
5 egg yolks cracked black pepper and salt

Procedure:
• Lay leeks on bottom of tartlet cases.
• Add diced smoked haddock and fill to top with custard mix.
• Top with grated Parmesan and a pinch of paprika.
• Bake in oven for 300 degrees for 15 minutes.