Tart of Scallops, Artichoke & Salted Capers

Taste the succulent opulence of a soft juicy scallop, through creamy artichoke and into crisp buttery pastry, which contrasts against slightly salty, fruity wild capers..... Divine.

This produces a single tart, but for a special occasion do take time to prepare individual tartlets and accompany with a flutter of soft salad leaves.

Category:  Starters & Salads Midweek Express  - 
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Ingredients

For 6 people

Recipe

  • 1 x 250 g pkt puff pastry
  • half a jar of artichoke spread *
  • 300 g scallops, uncooked
  • of fresh chives
  • capers

Tart of Scallops, Artichoke & Salted Capers Directions

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  2. Pre-heat the oven to 200 degrees C
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  4. 1. Roll out the pastry to about 23cm,( I used a metal pizza tray), then bake in the pre-heated oven for about 10 minutes until risen and cooked. Stab with a sharp knife to release the air and allow to cool.
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  7. 2. Wash and pat dry the scallops. Spread a good helping of artichoke spread over the cold pastry. Top with the dried scallops, snipped chives and a good handful of salted capers.
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  10. 3. Bake for about 10 minutes until the scallops are firm and opaque, you will need slightly less time if using small scallops - they will be rubbery if overcooked.
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  12. Serve warm with salad leaves.

  13. *Use the best quality artichoke spread and salted capers you can find. I like the varieties found at La Tunisie A Son Espace. Mail order: www.lecomptoirdetunisie.com
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