Flemish Tart

For a tasty starter, try Jean Christophe Novelli's tart filled with smoked haddock and flavoured with fennel seeds
By Jean-Christophe Novelli
Flemish Tart
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the short pastry

  • 300 g plain flour
  • 100 g butter
  • 100 ml water

For the filling

  • 4 leeks
  • 2 large onions
  • 1 tsp fennel seeds
  • 1 cloves garlic, chopped
  • 50 ml vermouth
  • 200 g smoked haddock, cooked and flaked
  • 1 egg
  • 1 egg yolk
  • 50 ml double cream
  • butter, for frying


1. Preheat the oven to 220C/gas 7.

2. Make the pastry by mixing all the ingredients together in a food processor. Use it to line a flan tin then bake in the oven for 20 minutes or until cooked through.

3. Meanwhile, sweat the leeks and onions in some butter without colouring them. Add the fennel seeds and the chopped garlic.

4. Pour in the vermouth and cook until it reduces down to 2 tablespoons. Add the haddock flakes and leave to cool down.

5. Place mixture in the pre-baked tart. Mix the egg, yolk and cream in a bowl and pour on top of the tart, then cook in the oven for 30 minutes.

6. Serve with a salad of rocket, chilli, oil, and toasted pine nuts as a starter.

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