Scallop and Onion Tartes Fines: An elegant starter with a crisp puff pastry crust, caramelized onions and succulent scallop slices. Dorie Greenspan’s recipe is just perfect for scallop fans.
Scallop and Onion Tartes Fines
What was I thinking? I made these Scallop and Onion Tartes Fines last Friday. We’re in Phoenix for Nick’s spring break, so I worked ahead on my French Fridays posts. The puff pastry was defrosted, the pancetta and scallops parked in the fridge. But it was a Friday in Lent and these tempting tarts contained meat. Yikes. No can do. Or more like no can eat.
Terrific Scallop Appetizer
Trouble is, these scallop and onion tartes fines were supposed to be eaten piping hot from the oven. Puff pastry rounds were weighted and cooked to make the base of this starter. Caramelized onions with either bacon or pancetta was mixed into the onions, then thin slices of scallops were arranged on top. I added a bit of thyme as I love this herb with onions.
A few minutes in a hot oven slightly cooked and warmed the scallops. I made half a batch as this bivalve is another one of hubby’s faux allergies…meaning he’s tried them and has added them to his long (and tiring) “will not eat” list. Tom was by for lunch so he zapped one of my minis in the microwave…and proclaimed, “Not bad.” Not exactly a ringing endorsement. But I thought they were divine…even reheated.
Recipe can be found here.