Low Carb Haddock & Ricotta Tart


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.

Low Carb Haddock & Ricotta Tart

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.

Low Carb Haddock & Ricotta Tart


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  • Yield: 6 servings
  • Serving: ⅙th slice
  • Calories: 633
  • Fat: 51g
  • Net Carbs: 5.3g
  • Protein: 30g
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
A Tony & Giorgio adapted recipe that will make you smile with joy. Truly scrumptious and very filing.
  • 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
  1. thaw the frozen spinach, then squeeze dry, chop and set aside.
  2. 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.
  3. pre-heat oven to 190°C static.
  4. in a large pyrex mixing bowl or similar, mix together eggs, ricotta, cream, Parmesan, minced garlic, cayenne pepper, white pepper and salt.
  5. roughly flake the fish and fold it gently into the ricotta mix with the chopped spinach.
  6. fill the pastry case with the mixture and bake for 30-35 minutes, until golden and firm to the touch.
  7. allow to cool a little before slicing.
Wrap foil around the crust edge so it doesn't burn.

You can freeze unused portions, or consume them within 3 days if kept refrigerated.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. U.S. option HERE.

I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you!

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