This tart is inspired by the iconic omelette Arnold Bennett (named after the author who ordered the indulgent breakfast dish, combining fluffy eggs, béchamel sauce, smoked haddock, and cheese while staying at The Savoy). Serve with a crisp green salad dressed in a punchy vinaigrette to help cut through the richer flavours.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
607
Ingredients
320g ready-rolled shortcrust pastry sheet
400g
un-dyed smoked haddock, skinless
75g
Emmental cheese, grated
300ml
double cream
2
medium eggs
Directions
Step 1
Roll out pastry a bit more until large enough to line a deep, 20.5cm fluted tart tin. Line tin, trim pastry edges and chill for 10min.
Step 2
Preheat oven to 190°C (170°C fan) mark 5. Line the pastry with a large square of greaseproof paper and fill with baking beans. Bake for 15min or until the pastry sides are set.
Step 3
Meanwhile, put the haddock into a pan, just cover with cold water and bring to the boil. Turn off the heat and allow to sit for 5min or until the fish is cooked and flakes when pressed. Drain into a sieve and leave to cool for 10min.
Step 4
Remove paper and baking beans from pastry and return tin to the oven for a further 10min or until the pastry is cooked and feels sandy. Remove tin from oven and turn temperature
down to 150°C (130°C fan) mark 2.
Step 5
Into a medium bowl, flake the fish in large pieces. Carefully mix in the cheese. In a large jug, whisk the cream, eggs and some seasoning until combined.
Step 6
Scatter fish mixture into the cooked pastry case (still in tin). Carefully pour in cream mixture to fill the case. Crack over some black pepper. Return to the oven for 40min or until lightly golden and set. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
