Introduction :

This is nice and easy as none of the filling ingredients need cooking before adding to the tart. It’s just an assembly job. Readymade short crust pastry is fine to use if you are short of time. An easy way of removing the ring from the tart whilst it is still hot, is to stand the tart, in its tin, on top of a mug or bowl; the ring will fall off onto the work surface which saves getting your arms both burnt and dirty when the ring habitually hurtles towards your elbow!

Method :

1. Pre-heat the oven to 170C/325F/Gas3. Put the saffron into a small ramekin and leave to soak in two teaspoons of warm water.
2. Chop the uncooked haddock roughly into ½ “/1cm dice and spread evenly over the bottom of the pastry case. Scatter the spring onions over the haddock.
3. Mix together the egg yolks, cream, saffron (with its liquid), salt, pepper and chives or parsley and pour into the tart case. Scatter the Gruyere or Cheddar over the top and cook for 35 minutes or until just set. Don’t worry if it’s not quite set in the very middle, it will carry on cooking in the residual heat.
4. Serve warm with small jacket potatoes, rubbed with a little olive oil and rock salt before cooking and a peppery, watercressy green or tomato salad.