Smoked Cod and Corn Tart

    1 hour 40 minutes

    Smoked cod and sweet, juicy corn make a fabulous tart filling. Using frozen corn means that you can enjoy it all year round. Serve with a salad and baked tomatoes.

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    Serves: 4 

    • Shortcrust pastry
    • 1 1/2 cups plain flour
    • pinch of salt
    • 85g butter, chilled and diced
    • Fish filling
    • 225g skinless smoked cod fillet
    • 1 bay leaf
    • 3 black peppercorns
    • 100ml low-fat milk
    • 3 eggs, lightly beaten
    • 150ml cream
    • 2 teaspoons wholegrain mustard
    • pinch of ground nutmeg
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 3/4 cup corn kernels, thawed if bought frozen

    Preparation:30min  ›  Cook:1hour  ›  Extra time:10min  ›  Ready in:1hour40min 

    1. To make the pastry, sift the flour and salt into a large bowl. Add the butter, rubbing it in using your fingertips. Sprinkle 2 tablespoons of cold water over the dry ingredients and stir with a round-bladed knife until the mixture comes together. (Alternatively, use a food processor with a pastry-making blade: whizz the butter into the flour mixture until crumbly, using the pulse action. Add the water and whizz briefly until bound together.)
    2. If the dough seems a little dry, add an extra 2 teaspoons of water. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 20 minutes before using.
    3. Meanwhile, put the fish in a small saucepan, cutting it to fit if necessary. Add the bay leaf and peppercorns, then pour the milk into the pan.
    4. Cover the pan with a tight-fitting lid, then bring to the boil over a moderate heat. Reduce the heat and simmer for 2 minutes, or until the fish is opaque and almost cooked. Remove the fish with a slotted spoon, reserving the milk.
    5. Use a fork to break the fish into large flakes, removing any bones as you do so.
    6. Preheat a baking tray in the oven at 200 degrees C. Roll out the pastry on a lightly floured work surface and use to line a 23 cm loose-based flan tin. Prick the base all over with a fork, and chill for 10 minutes: this will help ensure that the pastry does not shrink in the oven.
    7. Line the pastry case with baking paper and baking beads or uncooked rice and bake on the hot baking tray for 10 minutes. Remove the paper and beads, brush the base with 2 teaspoons of beaten egg and bake for a further 8 minutes, then remove from the oven. Reduce the oven temperature to 190 degrees C.
    8. While the pastry is baking, mix the eggs, cream and reserved milk together. Strain the mixture into a jug, discarding the bay leaf and peppercorns. Whisk in the mustard, nutmeg and parsley and extra seasoning if needed.
    9. Scatter the flaked fish and corn over the base of the cooked pastry case. Pour the egg mixture into the case. Bake for 30 minutes, or until golden and lightly set. Allow to stand for 10 minutes before serving warm, or cool completely and serve cold.

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