Smoked Haddock and Leek Shortcrust Tart
A crisp buttery case holding flaky smoked haddock, soft leeks and a creamy cheddar custard, good hot or at room temperature.
Made with White bechamel sauce and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £1.35 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) on a floured surface and line a 23 cm loose bottomed tart tin. Chill for 20 minutes.
- 2
Line the case with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more until pale golden and dry. Lower the oven to 180°C (160°C fan).
20 min - 3
Meanwhile, put the haddock in a wide pan with the milk and bay leaf. Bring to a gentle simmer, cover and cook for 5 minutes until the fish flakes easily. Lift out, remove the skin and bones and flake the fish into large pieces. Keep the milk.
5 min - 4
Melt the butter in a frying pan over a medium heat and cook the leeks with a pinch of pepper for 8 minutes until soft but not brown.
8 min - 5
Whisk the eggs into the bechamel sauce (use your ready made bechamel, see the base recipe) along with 100 ml of the strained poaching milk. Stir in the parsley and half the cheddar.
- 6
Scatter the leeks and haddock over the pastry case and pour over the sauce. Top with the remaining cheddar.
- 7
Bake for 30 to 35 minutes until the filling is set with a slight wobble in the middle and the top is golden. Rest for 10 minutes before slicing.
35 min
Tips
- Buy undyed smoked haddock if you can, as it tastes of smoke and fish rather than just colouring.
- Cook the leeks until truly soft and let them cool slightly before adding the sauce, or the custard can split.
- Bake the tart on a hot baking tray so the base crisps, and rest it before cutting so the filling holds its shape.
Storing and freezing
Keeps covered in the fridge for up to 2 days after cooling within 2 hours. Reheat slices at 160C (fan 140C) for 15 minutes until steaming hot all the way through. Not ideal to freeze once baked.
Questions
Can I use fresh haddock or cod instead of smoked?
Yes. Poach the same weight of fresh haddock or cod in the milk for 4 minutes and add an extra pinch of salt and a squeeze of lemon. The tart will be milder, so a teaspoon of wholegrain mustard in the sauce helps.
Why is the bottom of my tart soggy?
The case was not baked dry enough before filling. Blind bake until the base looks dry and pale golden, and bake the filled tart on a preheated tray on the lowest shelf.
Can I make it ahead?
Yes. Blind bake the case and poach the fish a day ahead and keep both in the fridge, then fill and bake on the day. The finished tart also reheats well.
More made with white bechamel 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.