I've been working on a series of entertaining concepts and recipes using sets of three "a Trois". This week I did a new one for our
Mood White Wine tasting panel. At the end of today's post is a list with links to all the a trois posts I've done... soon to be featured in my first eBook
a Trois - the art of entertaining in threes!
Meet Seafood Tarts a Trois...
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| Puff Pastry |
It starts with the very versatile puff pastry you can buy at most grocery stores. I simply laid out the sheets and cut them in circles. The trick it to make sure the cut is clean and doesn't pinch the dough together... you want them to puff!
When they are done, I pulled them apart to fill...
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| Puffed and Ready for action |
Shall we continue?
Oh, and I also did one that was rolled out in a circle and had the edges pinched so I could fill it. Actually that's the first one I served so lets start with it!
Scallop Tart:
- Flat puff pastry with edges pinched - brushed with basil olive oil
- Sprinkle minced chives, crumbled goat cheese, and cherry tomatoes tossed in blood orange olive oil on top - season with a touch of kosher salt and pepper
- Bake in 375 oven until pastry is puffed on the edges and turning golden
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| Pastry assembled and ready to bake |
It should look like this when done...
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| Baked and ready to finish with scallops |
The final step:
- Heat a skillet to med-high heat. Quickly sear some scallops seasoned with salt and pepper in some clarified butter - be careful not to overcook, scallops cook fast and turn to rubber when overcooked.
When your scallops are done, simply cut the tart into slices, top each piece with a couple scallops and serve with a glass of the Z Albarino soon to be in the Mood Wine White Club...
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| Scallop Tart |
Tart number two and three both used the round baked tarts, but in two different ways.
Crab Tart:
- Fresh Lump Crab
- Minced Baby Bells
- Sweet Corn
- Chives
- Cream Cheese
- Eggs for binding
Mix it all together and spoon on top of a split baked pastry round. Bake in 350 oven...
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| Crab Tart ready to go in oven |
Bake until the crab filling is set and starting to brown... they should look like this when done...
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| Crab Tarts fresh from the oven |
I finished mine with a dollop of yogurt and chive and served with a Fantastic Hart Sauvignon Blanc soon to be in the Mood Wine White Club...
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| Eat ME! |
The last one I did was the Smoked Salmon Tart... I used the same already baked pastry rounds.
Smoked Salmon Tart:
- Smoked Salmon
- Cream Cheese mixed with Minced Fresh Dill
- Thinly Sliced Lemon
- Thinly Sliced Red Onion
- Capers
I spread the cream cheese as a base and layered the rest of the ingredients on top...
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