Tart with scallops and small greens

Tart with scallops and small greens

After I lived alone I occurred to purchase sometimes a scallop pie that I discovered within the recent part of my grocery store. I appreciated him very a lot. I then made it my very own approach with the Noilly Prat that I actually like within the kitchen. Then at some point I now not considered making this pie. I do not know why… Fortunately Annyvonne from the weblog Thithad’s Delights jogged my memory of it by posting his recipe. I made it just a little in a different way by cooking my vegetable julienne in Noilly Prat, it is a white wine flavored with 20 totally different herbs and spices together with chamomile, coriander, bitter oranges and elderflower. It provides a scrumptious taste to dishes! This tart with scallops and small greens is an actual delight! I made my shortcrust pastry with half spelled flour and half wheat flour, it was superb.

For a 20 cm diameter pie (2-3 individuals):

For the shortcrust pastry: 100 g flour, 50 g butter, water, a pinch of salt or a disk of shortcrust pastry
– 150 g julienned frozen greens
– 2 eggs
– 20 cl of recent cream
– 10 scallops
– 5 tablespoons of Noilly Prat
– olive oil
– salt, floor pepper

If the scallops are frozen, thaw them in (scorching) milk.

Make a shortcrust pastry by continuing as indicated right here.

Wrap the ball of dough in cling movie and let it relaxation within the fridge for half-hour.

Preheat the oven to 180°C.

In a skillet, brown the vegetable julienne with the Noilly Prat over medium warmth till the greens are cooked and there’s no extra liquid.

Season with salt and pepper then depart to chill.

Roll out the shortcrust pastry with a rolling pin and line the buttered pie tin.

Prick the dough with a fork. Sprinkle with a skinny layer of breadcrumbs to make the dough crispy (the breadcrumbs will soak up the juices that the greens will launch).

In a mixing bowl, combine the eggs, cream, salt and pepper.

Take away the scallops from the milk and wipe them gently with absorbent paper.

Unfold the cooled julienne of greens on the bottom of the pie.

Organize the scallops on the pie.

Pour the flan over the pie.

Bake for roughly 20 to half-hour.

Serve scorching or let cool and revel in chilly. Both approach, have enjoyable!

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