smoked haddock and bacon tart


Dig in to a delicious smoked haddock and bacon tart tonight! This quick and easy recipe includes 1 hour 30 minutes of cooking and chilling, meaning you’ve got time to put your feet up. A steal at £1.52 per serving. 



For the pastry:

175g plain flour, plus extra for dusting

100g butter, cut into small cubes

1 medium egg yolk

For the filling:

600g undyed smoked haddock fillet

200ml full-fat milk

2tbsp thyme, finely chopped, plus extra to serve

1tbsp vegetable oil

150g smoked streaky bacon, chopped

150ml single cream

Grated zest 2 lemons

4 medium eggs

50g extra mature Cheddar cheese, grated


Serves: 6

Prep time: 20 mins

Cooking and chilling time: 1hr 30

Cost per serving: £1.52



1. Put the flour in a bowl, add the butter and combine using your fingertips. Mix the egg yolk with 2tbsp of cold water and add to the flour. Work the mixture into a dough (add more water if needed). Cover with cling film and chill for 30 mins.

2. Preheat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 23cm loose-based tart tin. Trim off any excess. Line with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper, and bake for a further 5 mins. Reduce the oven to 180°C/Gas4.

3. Cut the haddock into 4 pieces and poach in the milk for about 8 mins. Drain and reserve the milk. Break the haddock into chunks (discarding skin and bones) and scatter into the case. Sprinkle haddock with thyme, Heat oil in a pan and fry bacon until crisp. Put half on top of the haddock.

4. Beat together the cream, zest, eggs, reserved milk and seasoning and pour into the case. Scatter with the rest of the bacon and cheese. Bake for 40 mins until set.


Love how quick and easy this haddock dish was? Try our quick and easy chocolate chip chelsea buns