Caramelised tartlet of leeks and scallops with saffron hollandaise

Fantastic with a salad garnish, or serve with new potatoes and a mixed leaf salad as a main meal

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.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: