I planned to skip this week's recipe selection because of the scallops
but changed my mind. Hubby and I do not eat scallops but, I thought
since Tricia has one of her taste testers available, this could work.
I used tiny bay scallops instead of the larger ones and actually asked the
fishmonger for less than 1/2 pound. Working with the puff pastry was
easy, but I only made two rounds. I totally followed the recipe for one
of the rounds, but on the second I substituted Dubliner cheese for Hubby.
He loved it. The melting cheese on top of the onion was perfect.
Since the scallops on the one tarte were so small, I decided to taste
it myself and actually did eat the whole tarte. It was delicious !
My grandson now has to wait for Tricia to prepare this week's recipe.
If these tartes were smaller, I think they would make great hors d'oeuvres
which could be prepared ahead and popped into the oven at the last minute.
I will definitely do this one again.
Also, last week my fellow Dorista Mary was a bit confused about our post
missing some photos, so I add them to this week's post and hope I have cleared it
up. Only teasing, Mary....as you can see, they switched places while cooking.
Yes, I luckily had one son home on Spring break and since he is
a scallop fan- he enjoyed these along with his father.
|From my stash of Wallingford Meat Locker -cob smoked bacon. YUM.|
I do not like scallops (yes, I have tried them on
several occasions) so I took a pass.
But I did wonder why I have not made the puff pastry with
bacon/onion combo sans scallops- they looked and smelled amazing.
|I went with red onions and the color was gorgeous.|
My taste testers LOVED these and while the dry pack sea scallops
can be a bit pricey, spreading them out in slices as topping was a
very economical way to enjoy them. This one is a keeper.
Happy French Friday !