INGREDIENTS


4-6 sheets of filo pastry

Melted butter

450g/1lb undyed smoked haddock

425ml/ ¾ pt milk

2 bay leaves

2 shallots, finely chopped & softened

30g/1oz butter

30g/1oz plain flour

2tsp Dijon mustard

55g/2oz cheddar, grated

55g/2oz gruyere, grated

2 egg yolks

1TBS chopped tarragon

½ bunch of chives, finely chopped

Seasoning

 

Bag of baby salad leaves

 

Dressing

1TBS Balsamic vinegar

3TBS Extra virgin olive oil

¼ tsp Dijon mustard

 

METHOD


Makes 12

 

  1. Preheat oven to 180c/350f/GM4/Aga roasting oven floor, then baking oven.
  2. Brush a sheet of filo pastry with melted butter, place another sheet on top and brush it with melted butter. Cut the filo into 8 equal pieces.
  3. Criss-cross 2 pieces of filo and line a muffin tin. Push well into the sides of the tin so there is lots of room for the filling. Chill in the fridge until needed.
  4. Poach the haddock in a saucepan with the milk and the bay leaves. Bring up to the boil, simmer for a minute and then turn off the heat. Set aside to cool. Discard the bay leaves and strain the milk into a jug and when the fish is cool, flake into big pieces.
  5. Wash out the saucepan, add the butter and flour, stir over a medium heat.
  6. After a minute or so add the poaching milk gradually, stirring well ensuring there aren’t any lumps. Take off the heat and add the shallots, mustard, cheeses, yolks, herbs, haddock and seasoning. Stir.
  7. Divide the filling between the filo cases and bake for 15-20mins. Aga, roasting oven floor for 5-10mins then baking oven floor for 10-15mins. Use a sheet of tin foil or the cold plain shelf if getting too dark.
  8. Shake the dressing ingredients in a jar with a lid, dress the leaves and serve alongside the tartlets.

 

Think Ahead & Helpful Hints

  • The tart filling can be made a day in advance and kept in the fridge.
  • The tarts can be made a few hours in advance and eaten at room temperature.
  • Undyed smoked haddock is so much better tasting than that bright yellow stuff.
  • Make one big tart in a 9”/22cm tin and bake it for 30mins in the oven. Again, be really careful with the pastry. Cover with a sheet of tinfoil if need-be.
  • Use hot smoked salmon or roast vegetables or asparagus and bacon instead of the haddock.