Imagine a dish that combines the delicate sweetness of perfectly seared scallops, the subtle earthiness of caramelized leeks, and the luxurious richness of a golden, flaky puff pastry. This French-inspired Scallop and Leek Tart is not just a recipe—it's a gastronomic journey that will transport your taste buds to the coastal regions of France. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this tart promises to be a show-stopping centerpiece that's surprisingly simple to create.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 1 cup scallops, cleaned
- 2 leeks, sliced
- 1 cup heavy cream
- 3 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C). Remove the puff pastry from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
- Clean the scallops thoroughly, patting them dry with paper towels. Season with salt and pepper, and set aside.
- Prepare the leeks by trimming the dark green tops and root ends. Slice the white and light green parts into thin half-moons. Wash thoroughly in cold water to remove any sand or dirt.
- Heat olive oil in a large skillet over medium heat. Sauté the sliced leeks until they become soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- Roll out the puff pastry on a lightly floured surface and transfer to a 9-inch tart pan with a removable bottom. Gently press the pastry into the corners and trim any excess hanging over the edges.
- In a mixing bowl, whisk together heavy cream, eggs, salt, and pepper until well combined and smooth.
- Spread the sautéed leeks evenly across the bottom of the pastry shell.
- Arrange the cleaned scallops carefully on top of the leeks, distributing them evenly.
- Pour the cream and egg mixture over the scallops and leeks, ensuring everything is evenly covered.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
- Remove from the oven and let cool for 10 minutes. Garnish with fresh thyme leaves before serving.
- Carefully remove the tart from the pan, slice into six portions, and serve warm as a main course or appetizer.
Tips
- Scallop Selection: Choose fresh, dry-packed scallops for the best flavor and texture. Pat them completely dry before cooking to ensure a beautiful golden sear.
- Pastry Perfection: Allow your puff pastry to sit at room temperature for 10 minutes before rolling to prevent cracking and ensure easy manipulation.
- Leek Cleaning: Slice leeks and wash them thoroughly in cold water to remove any hidden sand or dirt between the layers.
- Even Cooking: Distribute scallops and leeks evenly in the tart to ensure consistent cooking and a beautiful presentation.
- Doneness Check: The tart is ready when the pastry is golden brown and the filling is set but still slightly jiggly in the center.
- Resting Time: Allow the tart to cool for 10 minutes after baking. This helps the filling set and makes slicing easier.
- Garnish Gracefully: Fresh thyme not only adds a beautiful touch but also complements the seafood and leek flavors perfectly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 180mg
