Individual puff pastry tarts filled with oven 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.
- 500g/17oz chilled puff pastry
- 450g/1lb leeks, trimmed and cut into matchstick size pieces
- 1 clove garlic, crushed
- 25g/1oz butter
- 1tbsp light and mild olive oil
- 225g/8oz scallops, halved horizontally
- 2tbsp fresh chopped flat leaf parsley
- Light sprinkling sea salt and ground black pepper
- Saffron Hollandaise
- 200ml/ 7oz crème fraiche
- 4g sachet saffron strands
- 15g/ 1/2oz butter
- 1tsp cornflour blended with 1tbsp cold water
- 1tbsp white balsamic vinegar
- Sprigs of flat leaf parsley and lime wedges (to garnish)
Cut pastry block into 4 even squares. Roll each out to an approximate thickness of a £1 coin and cut into rounds using a 14cm/6in saucer as a template. Place onto a baking sheet lined with baking parchment.
Prepare topping. Gently pan 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/3/4in pastry border.
Oven cook (220°C/200°C Fan/425°F/Gas Mark 7) 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.