Thin leek, curry and scallop tarts

Ingredients

8 servings

• 1 Rectangular puff pastry Tarte en or HERTA®
• 1 chicken bouillon cube
• 8 leeks
• 1/2 Granny Smith apple
• 24 scallops (without coral)
• 2 tablespoons crème fraîche 30% fat
• 1/4 red onions
• 1 yellow lemon
• 1 teaspoon mild curry powder
• 1 pinch of salt
• 1 garlic cloves
• 1 tablespoon olive oil

Steps

1. 1

   Preheat your oven to 200°C (gas mark 6/7). Unroll the pastry onto a baking sheet, keeping the parchment paper, and blind bake on the bottom shelf for 15 to 20 minutes, covering it with a sheet of parchment paper and a second tray to prevent it from rising. Let it cool and cut it into eight rectangles.

2. 2

   Peel and slice the onion, wash and cut the apple into thin sticks and drizzle with lemon juice. Peel and crush the garlic clove. Wash the leeks and cut them into julienne strips, then rinse them again under cold water. Cook them for 10 minutes in boiling salted water. Drain them. In a bowl, mix the cream, crumbled chicken bouillon, garlic, and curry.

3. 3

   In a large hot pan, quickly cook the scallops with a tablespoon of olive oil for a maximum of 1 minute on each side. Distribute the leeks on the pastry base, place the scallops, apple sticks, and red onion strips on top, and serve immediately.