Supplier recipe: Smoked Haddock and Spinach Tart

Serves 4 as a starter
Prep time 30 mins , plus resting and cooling
Cooking time 45 mins
Preheat oven to 180°c
18cm tart case with removable base

Method Pastry

1. Make up shortcrust pastry. Wrap in cling film and leave to rest in the fridge. Once rested, grease tart case with a little oil or extra Kerrymaid Original.
2. Roll out rested pastry on a floured surface and line the tart case. Trim the excess pastry.
3. Leave to rest in the fridge for a further 10 minutes before lining with grease proof paper and baking beans. Blind bake for 15 minutes.
4. Bake for a further 10 minutes to cook the base of the pastry. Remove from the oven and leave to cool.

To make the filling

1. Wilt the spinach for 2-3 minutes. Leave to cool and squeeze out the excess liquid.
2. Make the custard by combining the egg with the Kerrymaid Single and the Kerrymaid Grated. Season with salt and pepper and add the lemon zest.
3. Cut the smoked haddock into 2cm pieces and place with the wilted spinach into the base of your blind baked pastry case.
4. Place the pastry case onto a baking tray and, once at the oven, pour over all the mix until it reaches the top of the pastry case.
5. Bake for 20 minutes. Leave to cool slightly before serving.

Ingredients for pastry:

110g plain flour
50g Kerrymaid Original
1 tbsp cold water (if needed)

Ingredients for tart filling:
225g baby leaf spinach
200ml Kerrymaid Single
1 large egg
75g Kerrymaid Grated
350g skinless, undyed smoked haddock fillets
Zest 2 lemons
2 tbsp chopped flat leave parsley
Salt and pepper

This recipe was supplied by Kerrymaid >> Caterer and Hotelkeeper supplier profile: Kerrymaid >>