-
Spread out the pastry and cut
out 4 circles, size to fit the tart moulds. Prick the
bottoms with a fork.
-
Wash the courgettes and take
off the ends; slice finely and quickly fry with a drop of
olive oil for 5 mins.
-
Cut
the haddock in small pieces, after checking for bones
and taking of the skin.
-
Preheat oven to 180C (fan) Beat the cream with the egg
yolks in a bowl.
-
Divide the haddock pieces and
the courgette slices over the 4 moulds. Sprinkle over the
chervil and pour in the cream and egg mixture.
-
Put in the oven for 20 mins
until the tarts are golden brown. Take them out of the
moulds once they have cooled down a bit.
DAILY
DINNERS 
