Low Carb Haddock & Ricotta Tart. A super-healthy and super-tasty dish with just 5.3g net carbs.
Step aside, Mary Berry — there are new favourites in my kitchen. Tony & Giorgio became household names in the early 2000s thanks to a popular BBC series, and a friend’s copy of their book inspired many recreated dishes over the years.
Then the low-carb, keto lifestyle became my focus and that book found its way into the loft.
Until recently.
While clearing out, I rediscovered the book, flicked through it and felt inspired again. One family favourite stood out, so I adapted it into a clean-keto friendly version and decided to share the result.
Here is my Tony & Giorgio-inspired recipe, updated but still faithful to the flavours of the original.
How To Make Low Carb Haddock & Ricotta Tart
Smoked haddock is the star, so buy the best quality you can — it really improves the finished tart.
For the pastry, use my Perfect Keto Nut-Free Pie Crust recipe. It’s simple to make and can be prepared and blind-baked a few days ahead if you want to save time on the day.
The filling is creamy and quick to assemble. Poach the fish briefly in milk (the milk is discarded afterward), combine the remaining ingredients, fill the pre-baked pastry and bake until set.
This tart makes six generous portions — perfect for leftovers, or freeze individual slices for another meal.
Leftovers keep well in the fridge for a few days or can be frozen for longer storage.
Enjoy!
- 1 quantity of QK Low Carb Nut-Free Pie Crust – pre-baked in a 25cm ⌀ x 5cm deep pie dish and cooled
- 200g frozen baby spinach leaves (about 100g when thawed and squeezed dry)
- 360g smoked haddock fillet (approximately 230g net after poaching and removing skin)
- 200ml whole milk (for poaching; discard after use)
- 3 large eggs
- 250g ricotta cheese
- 250g double cream
- 1 garlic clove, minced
- 70g freshly grated Parmigiano Reggiano
- 1/8 tsp cayenne pepper
- 1 tsp fine Himalayan pink salt (or to taste)
- 1/8 tsp ground white pepper
- Thaw the frozen spinach, squeeze out all excess water, chop roughly and set aside.
- Place the smoked haddock in a pan and cover with milk. Gently bring to a simmer and cook for 3–4 minutes until just done. Drain, discard the milk and set the fish aside to cool slightly.
- Preheat the oven to 190°C (static).
- In a large mixing bowl, whisk together the eggs, ricotta, double cream, Parmesan, minced garlic, cayenne, white pepper and salt until evenly combined.
- Flake the cooked haddock into large pieces and fold it gently into the ricotta mixture along with the chopped spinach.
- Pour the filling into the pre-baked pastry case and bake for 30–35 minutes, until the top is golden and the filling feels set to the touch.
- Allow the tart to rest briefly before slicing and serving.
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