Arbroath Smokie and Cheddar Tart
Warm, smoky flakes of Arbroath smokie in a creamy mature cheddar custard on a crisp base, a Scottish favourite reworked as a tart.
Made with Cheese sauce and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £1.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) and line a 23 cm tart tin. Chill for 20 minutes, then blind bake with paper and beans for 15 minutes, remove them and bake for 5 minutes more. Lower the oven to 180°C (160°C fan).
20 min - 2
Peel the skin off the smokies, lift the flesh from the bones and flake it into a bowl. Check carefully for small bones.
- 3
Warm your ready made cheese sauce (see the base recipe) until loose, then beat in the eggs and cream. Add the spring onions and season with pepper only, as the smokies are already salty.
- 4
Scatter the fish over the pastry, pour in the cheesy custard and arrange the tomato slices on top.
- 5
Bake for 30 to 35 minutes until just set and golden, then rest for 10 minutes before slicing.
33 min 20 s
Tips
- Arbroath smokies are hot smoked haddock, so they need no extra cooking. Use any hot smoked white fish if you cannot find them.
- Taste the smokies before seasoning. They are salty, so leave out added salt completely.
- Use a strong mature cheddar in the cheese sauce so the flavour stands up to the smoke.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 2 days. Reheat slices at 160C (fan 140C) for 15 minutes until hot through. Not suitable for freezing.
Questions
What are Arbroath smokies?
They are haddock that have been salted, tied in pairs and hot smoked over hardwood in barrels, a speciality of Arbroath on the Angus coast. They have a smoky, moist, flaky flesh and can be eaten as they are.
Can I use smoked haddock fillet instead?
Yes. Poach 250 g undyed smoked haddock fillet in milk for 5 minutes and flake it. The smoky flavour will be slightly milder.
Can I use a different cheese?
Yes. Red Leicester, Lancashire or Gruyere all work. Use the cheese sauce from your base recipe and keep a strong flavour.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.