500g shortcrust pastry
1 tbsp (15ml) butter
2 bunches of sliced spring onions
1 x 290g tin NESTLÉ CREAM
1 tsp (5ml) Dijon mustard
Pinch of saffron
Salt and pepper
85g of mature Cheddar or Gruyère cheese
Heat oven to 200ºC. Roll 500g shortcrust pastry (store-bought, or visit http://nestletaste.caxtonmags.co.za 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.