300g plain flour
250g unsalted butter
2-3 tbsp cold water
2 leeks – finely sliced
1 tbsp oil
200g undyed smoked haddock – cut into 1cm chunks
50g dill – finely chopped
150ml single cream
100g cheddar – grated
Salt and pepper
Use a 25cm loose bottom tart case
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough ice cold water to form a dough.
Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin. Trim away any excess pastry. Place in a fridge to chill for 30 minutes.
Preheat oven Gas 6 / 200ºC / 180ºC fan. Place a baking tray in the oven.
Heat the oil in a frying pan, add the leek and fry over a gentle heat until soft. Set aside.
Put the eggs, cream and cheese in a mixing bowl and whisk together, season and add the dill.
Tip the leek into the flan case and spread evenly over the base, dot the haddock chunks over the leeks, then pour over the cream mix.
Bake for 25-30 minutes until starting to brown.
Serve on an ANTA serving plate.