Tart of Scallops, Artichoke & 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

Rating 5
  • Serves 6
  • Cooking Time 10 mins
  • Preparation Time 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
Tart of Scallops, Artichoke & 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.

Recipe provided by Fiona

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