Low Carb Haddock & Ricotta Tart. A super-healthy and super-tasty dish with just 5.3g net carbs.
Step aside, Mary Berry, there’s a new favourite chef on my block. Two, in fact. Tony & Giorgio rose to fame back in the early 2000s with a BBC television production that became a huge success. A friend gifted me the book that followed on from the TV series, and for many years I enjoyed recreating the recipes it featured. Then low-carb and keto life took over my world. And the book ended up in the loft. Until now.
After a recent clear-out, I saw the book, flicked it open, and instantly became inspired once again. This particular recipe was a family favourite, so I decided it would be sinful not to resuscitate it, make it clean keto-friendly, and share it.
So here it is. My Tony & Giorgio inspired recipe, suitably adapted but still as delicious as the original.
How To Make Low Carb Haddock & Ricotta Tart
Smoked haddock is obviously the star of the show, so my advice is to buy the best quality you can find. It will make a big difference.
For the pie crust, you’ll need to refer to my recipe for Perfect Keto Nut Free Pie Crust. It’s super-simple and you can make it and bake it a few days ahead, if you prefer to save time.
The creamy fish filling comes together in no time at all. Firstly, you poach the fish in milk for a few minutes. Don’t panic. The milk gets totally discarded. Then you combine all ingredients, fill the pastry and bake.
This is a really satisfying dish that will make 6 large portions. Great for seconds and thirds, if there’s just two of you. Or you can freeze the left-over portions for a future feast.
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- Yield: 6 servings
- Serving: ⅙th slice
- Calories: 633
- Fat: 51g
- Net Carbs: 5.3g
- Protein: 30g
- 1 quantity of QK Low Carb Nut-Free Pie Crust - pre baked (in a 25cm ⌀ x 5cm ↓ pie dish) and cooled
- 200g frozen baby spinach leaves (100g once thawed and water squeezed)
- 360g smoked haddock fillet (230g net weight after poaching and removing skin)
- 200ml whole milk
- 3 large eggs
- 250g ricotta cheese
- 250g double cream
- 1 garlic clove
- 70g freshly grated Parmigiano Reggiano cheese
- ⅛ tsp cayenne pepper
- 1 tsp fine Himalayan pink salt (U.S. option HERE)
- ⅛ tsp ground white pepper
- thaw the frozen spinach, then squeeze dry, chop and set aside.
- place smoked haddock in a pan and cover with milk; bring to the boil and simmer for 3-4 minutes, until the fish is just cooked; drain, discarding the milk, and set aside.
- pre-heat oven to 190°C static.
- in a large pyrex mixing bowl or similar, mix together eggs, ricotta, cream, Parmesan, minced garlic, cayenne pepper, white pepper and salt.
- roughly flake the fish and fold it gently into the ricotta mix with the chopped spinach.
- fill the pastry case with the mixture and bake for 30-35 minutes, until golden and firm to the touch.
- allow to cool a little before slicing.