Tart of scallops, artichoke and salted capers

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

This produces a single tart, but for a special occasion do take time to prepare individual tartlettes accompanied by a flutter of soft salad leaves.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

6

10 mins

10 mins

Ingredients

250g pkt of Puff Pastry

Half a Jar of Artichoke Spread

300g of Scallops, Uncooked

A Bunch of Fresh Chives

Salted Capers

Method

Pre-heat the oven to 200 degrees C

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.

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.

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.

Serve warm with salad leaves.

 

  • Ingredients
  • Method

250g pkt of Puff Pastry

Half a Jar of Artichoke Spread

300g of Scallops, Uncooked

A Bunch of Fresh Chives

Salted Capers

Pre-heat the oven to 200 degrees C

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.

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.

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.

Serve warm with salad leaves.