Ingredients (Serves 4)
For the tartlet
- 500g/1lb 2oz chilled puff pastry
- 25g/1oz unsalted butter
- 1 tbsp light and mild olive oil
- 450g/1lb leeks, trimmed, cut into matchstick-sized pieces and well rinsed
- 1 clove garlic, crushed
- 225g/8oz fresh raw scallops, roes removed, halved horizontally
- 2 tbsp chopped fresh flat-leaf parsley
- Sea salt and ground black pepper
For the saffron hollandaise
- 15g/1⁄2oz unsalted butter
- Pinch of saffron strands
- 200ml/7fl oz crème fraîche
- 1 tsp cornflour blended with 1 tbsp cold water
- 1 tbsp white balsamic vinegar
- Sprigs of fresh flat-leaf parsley and lime wedges to garnish
Preheat the oven to 220°C, 425°F, Gas 7. Cut the block of pastry into 4 even squares. Roll each out to the thickness of a £1 coin, then cut into rounds using a 14cm/51⁄2in saucer as a template.
Place on a baking sheet lined with non-stick baking parchment.
Heat the butter and oil in a pan then sweat the leeks and garlic for 2-3 minutes. Add the scallops and parsley and cook for 2 more minutes (no longer as the scallops will toughen). Season, then spoon the mix into the centre of the four pastry rounds, leaving a clear 2cm/3⁄4in border.
Bake for about 20 minutes until the pastry is risen and golden and the leeks have started to caramelise to a golden brown.
Meanwhile, prepare the saffron hollandaise. Melt the butter in a small pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter, then stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.
Serve the tarts drizzled with hollandaise and garnished with flat-leaf parsley and lime wedges.