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Arbroath Smokie and Leek Tart with Mustard Cream Sauce
A savory tart featuring the distinctively smoky flavor of Arbroath Smokies, complemented by sweet leeks and a rich mustard cream sauce, all encased in a buttery pastry. This dish highlights Scotland's renowned seafood heritage with a touch of creamy indulgence.
🧂 食材
- 375 g Shortcrust pastry(store-bought or homemade)
- 2 large Arbroath Smokies(boned, skinned, and flaked)
- 2 medium Leeks(trimmed, washed, and thinly sliced)
- 25 g Butter
- 200 ml Double cream
- 100 ml Whole milk
- 1 tbsp Dijon mustard
- 2 large Eggs
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 步骤
- 1
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a 23cm (9-inch) tart tin with the shortcrust pastry. Prick the base with a fork and blind bake for 15 minutes until lightly golden. Remove the baking beans and bake for another 5 minutes.
- 2
While the pastry is baking, melt the butter in a frying pan over medium heat. Add the sliced leeks and sauté for 8-10 minutes until softened and slightly sweet, but not browned.
- 3
In a separate bowl, whisk together the double cream, whole milk, Dijon mustard, and eggs. Season with salt and pepper.
- 4
Scatter the flaked Arbroath Smokies and the sautéed leeks evenly over the pre-baked tart shell. Pour the cream and egg mixture over the fish and leeks.
- 5
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- 6
Garnish with fresh chopped parsley before serving warm.
💡 专业技巧
- ✓Ensure the Arbroath Smokies are properly deboned and skinned for a smooth texture.
- ✓Don't overcook the leeks; they should be tender, not mushy.
- ✓If Arbroath Smokies are unavailable, a good quality smoked haddock can be substituted, though the unique flavour will differ.
✨ 创意变奏
为您的创意版本提供灵感
- Add a handful of fresh spinach to the leeks during the last few minutes of sautéing.
- Incorporate a pinch of cayenne pepper into the cream mixture for a subtle heat.