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Ingredients
- 225g/8oz ready-made shortcrust
- pastry
- 25g/1oz butter
- 1 onion, sliced
- 15g/1⁄2oz plain flour
- 125ml/4fl oz milk
- 3 eggs, beaten
- 75g/3oz Cheddar cheese, grated
- 225g/8oz cooked smoked haddock, flaked
- 3 tomatoes, chopped salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry and
use to line a 23cm/9in flan dish. - Melt the butter in a saucepan, and sweat the onion until soft. Stir in the
flour, then the milk, and bring to the boil, stirring continuously. - Remove the sauce from the heat and add the eggs and half of the
cheese. Season with salt and pepper. - Arrange the flaked fish and tomatoes on the pastry, and pour the sauce
over the top. Sprinkle with the remaining cheese. - Bake in the oven for 30–40 minutes until set and golden brown
