Smoked Haddock and Spinach Tart with Emmental

Name: Smoked Haddock and Spinach Tart with Emmental
Yield: Serves Four-Six
Cuisine: United Kingdom
Ingredients: pepper; 2 eggs; 1 egg yolk; 150 ml (5 fl oz) double or whipping cream; 50 ml (2 fl oz) milk; 225 g (8 oz) ready-prepared spinach leaves; 100 g (4 oz) Emmental cheese, grated; 225-275 g (8-10 oz) readymade shortcrust or puff pastry; 300 g (11 oz) fillet of smoked haddock, skinned

Preparation info

Serves
Four-Six

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

225-275 g (8-10 oz) readymade shortcrust or puff pastry
300 g

Europe
United Kingdom
Dinner
Pescatarian
England

Method

Preheat the oven to 200°C/400°F/gas 6. Lightly butter and flour a deep 20cm (8 inch