Friday, 2 March 2007
LEEK & SCALLOPS TARTLET WITH SAFFRON HOLLANDAISE
For the Tartlet
500g Chilled puff pastry
450g Leeks, trimmed and cut into matchstick size pieces
Clove of garlic
1 tbsp Olive oil
225g Scallops, halved horizontally
2 tbsp Fresh chopped flat leaf parsley
Salt & Pepper
For the Saffron Hollandaise
200ml Crème fraiche
4g Sachet saffron strands
1 tsp Cornflour blended with 1 tbsp cold water
1 tbsp White balsamic vinegar
Cut the pastry block into 4 even squares. Roll each out to about 3mm thick and cut into rounds using a 14cm 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 the scallops and parsley and cook for a further 2 minutes (no longer as the scallops will toughen) Season generously.
Spoon mix onto your pastry rounds leaving a clear 2cm pastry border.
Bake at 220°C (200°C Fan) for about 15-20 minutes 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 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 parsley.