THESE individual puff pastry tarts are filled with finely chopped caramelized leek and scallops. Delicious as an indulgent first course with a light salad garnish or serve with new potatoes and a mixed leaf salad as a main meal.
WHAT YOU NEED:
For the Tartlet
500g chilled puff pastry
450g leeks, trimmed and cut into matchstick size pieces
1 clove of garlic
25g butter
1 tbsp light and mild olive oil
225g Scallops, halved horizontally
2 tbsp fresh chopped flat leaf parsley
Light sprinkling of sea salt and ground black pepper
For the saffron hollandaise
200ml Crème fraiche
Saffron strands
15g butter
1 tsp cornflour blended with 1 tbsp cold water
1 tbsp white balsamic vinegar
To Garnish
Sprigs of flat leaf parsley and lime wedges
WHAT TO DO:
Cut pastry block into 4 even squares. Roll each out to an approximate thickness of half a centimetre and cut into rounds using a 14cm saucer as a template. Place onto a baking sheet lined with baking parchment. To prepare the topping, gently sweat the leeks and garlic in the butter and olive oil for 2-3 minutes without colouring. Add scallops and parsley and cook for a further 2 minutes (no longer as the scallops will toughen) Season generously. Spoon mix onto pastry rounds leaving a clear 2cm pastry border. Oven cook until the pastry has risen and is golden and the leeks have started to caramelize to a golden brown. Meanwhile prepare the Saffron Hollandaise. Melt the butter in a small solid based pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter. Stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.
Serve tarts drizzled with the saffron hollandaise and garnished with flat leaf parsley and lime.
