We love tarts made on a puff pastry sheet, they always give the impression you’ve made more effort than you have. Smoked haddock and spinach is a super combination.
Wine Suggestion: The Languedoc produces some great white wines, as well as many red, and the best of them have a salinity, freshness and stoniness along with joyful fruit. Our choice tonight was the Les Terrasses de la Negly, a blend of Sauvignon Blanc, Muscat Petits Grains and Muscat d’Alexandria. Lively citrus and crisp apple flavours along with the saltiness that complimented the haddock and Spinach.
Smoked Haddock & Spinach Tart – serves 4
- 250g smoked haddock
- 200g spinach
- 5 tbsp double cream
- 50g gruyère, grated
- 1 large egg, beaten
- 1 sheet of ready-rolled puff pastry
- watercress salad to serve
Fill a frying pan with cold water and heat until boiling. Lower in the haddock, cover with a lid, then turn off the heat and leave for 10 minutes.
Put the spinach into a colander and pour over a kettle of boiling water to wilt it. Wait until cool enough to handle, then squeeze out the excess water with your hands. Chop the spinach.
Heat the oven to 200C/Fan 180/Gas 6.
Whisk the cream, cheese, and egg in a bowl. Flake in the smoked haddock (remove any skin and bones) and stir in the spinach. Season with salt and black pepper.
Unroll the pastry and score a 2cm border around the edge. Put onto a baking sheet and prick insider the border. Bake for 10 minutes. Gently push down the pillowy middle with the back of a large spoon. Spoon over the fish mixture then return to the oven for 10-15 minutes or until golden. Serve with a watercress salad.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, July 2013.)
Jono & Jules do food & wine 
Sounds very tasty!
Very tasty!