TThin leek and haddock tarthin leek and haddock tart
Ingredients for 6 to 8 persons:
1 roll of shortcrust pastryPaprika
150 g haddock1 bunch of chives
300 g leekssalt, pepper
30 cl milk (300 g)
200 g double creamPreparation time:30 minutes
3 eggsCooking time: 35 to 40minutes
20 g butter
1/2 nutmegFunction:
Preparation
Dice the haddock.
Clean and dice the leeks. Cook them in boiling salted water and drain them.
Put the pastry in a flan dish and prick it with a fork.
Leave in the refrigerator for 15 minutes.
In a bowl, mix: the eggs, the cream and the milk. Season with salt, pepper and grated nutmeg.
Whip until the mixture is thoroughly mixed.
Place greaseproof paper in the tart and fill to the brim with split peas.
Bake in the oven on the function for 12 minutes at 220!C.
Remove the split peas and the greaseproof paper and bake again for 3 minutes.
Fill the tart with the leeks, the diced haddock and the prepared mixture.
Bake for 20 to 25 minutes at the same temperature, protecting the dough with aluminium foil
if necessary so that it does not colour too much.
When the tart is lukewarm, put it on a plate.
Decorate with a little paprika and chopped chives. |
ACEC
