Smoked haddock and leek tartlets

Makes 6

25g butter plus extra to grease
500g shortcrust pastry
2 leeks, finely sliced
200g smoked haddock, skinned
100ml white wine or Vermouth
200ml crème fraîche
2 large eggs
2 tbsp chopped chives
Salt and black pepper
2 tbsp grated parmesan

Step 1) Pre-heat the oven to 180°C, Gas Mark 4. Grease 6x10cm loose-bottomed tart tins. Roll out the pastry and line the 6 tart tins. Prick the pastry bases with a fork, place a square of baking parchment in each tin and fill with baking beans. Place the tins on a baking sheet and bake blind for 10 minutes. Remove the paper and beans and bake 10 minutes more until the pastry just starts to brown.

Step 2) To make the filling, wash the leeks well and drain thoroughly. Melt the butter in a pan, add the leeks and sweat gently for 5 minutes until soft. Slice the haddock into bite-size chunks, add to the leeks and cook 2-3 minutes more until the haddock is just cooked. Turn up the heat, add the wine and simmer until it has nearly evaporated.

Step 3) Divide the leek mixture among the pastry cases. Mix the crème fraîche, eggs and chives. Season with salt and pepper and divide among the tarts, taking care not to overfill them. Sprinkle with parmesan and bake for 15 minutes until just set. Serve warm with salad.

Looking for more fish recipes from Homes & Gardens? We recommned their Smoked cod rarebit, Little salmon pots and Marinated sea bass with fennel salad.

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