Rye Crust Smoked Haddock Tartlets with Leek Custard

Ingredients

• rye flour120 g
• plain flour80 g
• cold butter, cubed100 g
• cold water3-4 tbsp
• smoked haddock250 g
• leek, finely sliced1 large
• milk200 ml
• egg2
• double cream60 ml
• Dijon mustard1 tsp
• chives, chopped2 tbsp
• black pepperto taste

Method

1. 1Heat the oven to 200°C. Rub the rye flour, plain flour, butter, and a pinch of salt together until sandy, then add cold water just until a dough forms.
2. 2Roll the dough and line 4 tartlet tins. Chill for 10 minutes, then blind-bake for 10 minutes until lightly set.
3. 3Poach or steam the smoked haddock just until it flakes, then break it into chunky pieces and divide among the tart shells.
4. 4Soften the leek in a little butter over low heat until sweet and glossy, then spoon it over the fish.
5. 5Whisk the milk, eggs, cream, mustard, pepper, and chives. Pour into the tartlets and fill nearly to the top.
6. 6Bake for 18-20 minutes until the custard is just set and the tops are lightly golden. Rest for 5 minutes before serving.

Tips

• Keep the haddock in generous flakes so the tartlets eat like a proper comforting pie rather than a paste.
• If the rye dough feels crumbly, add water a teaspoon at a time; overworking makes it tough.
• A squeeze of lemon at the table brightens the richness beautifully.

Nutrition