• 500g shortcrust pastry
  • 500g haddock
  • 1 tbsp (15ml) butter
  • 2 bunches of sliced spring onions
  • 3 eggs
  • 1 x 290g tin NESTLÉ CREAM
  • 1 tsp (5ml) Dijon mustard
  • Pinch of saffron
  • Chives
  • Salt and pepper
  • 85g of mature Cheddar or Gruyère cheese
  • Spring onions


  • Heat oven to 200ºC. Roll 500g shortcrust pastry (store-bought, or visit for Chef Lesley’s easy homemade recipe) on a floured surface to fit a 23cm fluted tart tin.
  • Line the case with pastry, leaving plenty of overhang.
  • Line the pastry with baking parchment, fill with pastry weights or uncooked rice and place on a baking sheet.
  • Bake for 15 minutes until the pastry looks and feels a little sandy.
  • Remove the paper and weights or rice, then return to the oven for 10 minutes, or until just golden.
  • Meanwhile, bring a pan of water to a simmer.
  • Drop 500g haddock (approximately two fillets), skin-side down, and poach for 5 minutes or until the flesh turns white.
  • Drain, and set aside to cool.
  • Peel away and discard the skin, then flake the flesh into the pastry case.
  • Look out for any bones as you go.
  • Melt 1 tbsp (15ml) butter in a frying pan, and fry 2 bunches of sliced spring onions for 3 minutes or until softened, but still a vibrant green.
  • Beat 3 eggs, 1 x 290g tin NESTLÉ CREAM, 1 tsp (5ml) Dijon mustard and a good pinch of saffron together in a jug, then add a handful of chopped chives and season with salt and pepper.
  • Turn the oven down to 160ºC. Scatter 85g of mature Cheddar or Gruyère cheese and spring onions over the fish, then pour the egg mix over.
  • Bake for about 50 minutes, or until pale golden and just set in the middle.
  • Let the tart cool completely before trimming the pastry around the edges.

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