Smoked Haddock and Spinach Tart

Smoked Haddock and Spinach Tart

This smoked haddock and spinach tart features tender fish and wilted spinach in a creamy Cheddar sauce, all enclosed in a homemade pastry case. The Thermomix excels at creating the perfect silky filling while precisely cooking the haddock to maintain its delicate texture, making this impressive tart surprisingly simple to prepare.

Thermomix TM7 Voordelen

  • Guided cooking - Cookidoo guides you step by step to perfectly mix the flour and butter for the tart base. [Guided Cooking]
  • Multi-functionality - The Thermomix mixes the creamy spinach filling while preparing the tart pastry in the same bowl. [Multi-Function]
  • Temperature control - The TM7 maintains precise temperature while cooking the smoked haddock gently without overcooking. [Temperature Control]
🕐 Voorbereiden: 35 min ⏱️ Totaal: 120 min 🍽️ Porties: 6

Ingrediënten

  • plain flour
  • unsalted butter
  • fine sea salt
  • milk
  • Cheddar cheese
  • smoked haddock
  • whole milk
  • onions
  • olive oil
  • unsalted butter

Bereidingswijze

  1. Place flour, butter and salt in mixing bowl then chop 10 sec/speed 8.
  2. Add milk and chop Turbo/1.0 sec/2-4 times until just clinging together. Tip out, wrap in cling film and chill in fridge for 30-40 minutes.
  3. On a lightly-floured surface, roll pastry out thinly (3 mm), then place pastry in a loose-bottomed quiche or tart tin (Ø 25 cm). Chill in fridge for 20 minutes. Meanwhile, preheat oven to 160°C.
  4. Line tart with baking paper and fill with baking beans. Bake for 15 minutes (160°C). Remove baking paper and beans and return to oven for 10 minutes (160°C). Meanwhile, prepare filling.
  5. Place Cheddar in mixing bowl and grate 5 sec/speed 7. Transfer to a bowl and set aside.