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Scottish Seafood and Leek Tart
A delicate and flavourful tart featuring a medley of Scottish seafood, such as smoked haddock and mussels, combined with sweet leeks in a creamy, herb-infused sauce, all baked in a buttery, crisp pastry shell. This tart highlights the abundance of fresh seafood available around Scotland's coast.
đ§ Ingredienser
- 375 g Shortcrust pastry(for lining a 23cm tart tin)
- 25 g Butter(for sautéing)
- 2 medium Leeks(white and light green parts, thinly sliced)
- 200 g Smoked haddock(undyed, skinless and boneless, flaked)
- 150 g Mussels(cooked, shelled)
- 100 g Prawns(peeled and deveined)
- 2 tbsp Plain flour
- 200 ml Milk(whole)
- 100 ml Double cream
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh chives(chopped)
- 1 tsp Lemon juice
- 1 tsp Dijon mustard
- to taste Salt
- to taste Black pepper
- 1 Egg(beaten, for egg wash (optional))
đšâđł Instruktioner
- 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.
đĄ Proffstips: Blind baking helps to prevent a soggy bottom. - 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
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.
đĄ Proffstips: Ensure the sauce is thick enough to coat the back of a spoon. - 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.
đĄ Proffstips: Be cautious with salt as smoked haddock is already salty. - 5
Remove the blind-baked pastry case from the oven. Spoon the seafood and leek mixture evenly into the tart shell.
đĄ Proffstips: Ensure the seafood is evenly distributed. - 6
If desired, brush the edges of the pastry with beaten egg wash for a golden finish.
đĄ Proffstips: This is optional but adds a nice visual appeal. - 7
Bake in the preheated oven for 20-25 minutes, or until the filling is set and the pastry is golden brown.
- 8
Let the tart cool slightly for 5-10 minutes before slicing and serving.
đĄ Proffstips
- âUse a mix of fresh and smoked fish for depth of flavour.
- âEnsure all seafood is cooked through before adding to the tart.
- âFor a richer flavour, a splash of dry white wine can be added to the sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other types of Scottish seafood like scallops or crab meat.
- Incorporate other vegetables such as peas or finely chopped bell peppers.
- For a cheesy tart, add grated mature cheddar or GruyĂšre to the sauce.