👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F). Line a 23cm (9-inch) tart tin with the shortcrust pastry. Prick the base with a fork and blind bake for 15 minutes.

   💡 プロのコツ: Blind baking helps to prevent a soggy bottom.
2. 2

   While the pastry is blind baking, melt the butter in a saucepan over medium heat. Add the sliced leeks and cook gently until softened, about 5-7 minutes.

3. 3

   Stir in the plain flour and cook for 1 minute, then gradually whisk in the milk and double cream until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens.

   💡 プロのコツ: Ensure the sauce is thick enough to coat the back of a spoon.
4. 4

   Stir in the flaked smoked haddock, shelled mussels, prawns, chopped parsley, chives, lemon juice, and Dijon mustard. Season with salt and pepper to taste.

   💡 プロのコツ: Be cautious with salt as smoked haddock is already salty.
5. 5

   Remove the blind-baked pastry case from the oven. Spoon the seafood and leek mixture evenly into the tart shell.

   💡 プロのコツ: Ensure the seafood is evenly distributed.
6. 6

   If desired, brush the edges of the pastry with beaten egg wash for a golden finish.

   💡 プロのコツ: This is optional but adds a nice visual appeal.
7. 7

   Bake in the preheated oven for 20-25 minutes, or until the filling is set and the pastry is golden brown.

8. 8

   Let the tart cool slightly for 5-10 minutes before slicing and serving.