Friday, March 21, 2014

FFWD ~ Scallop and Onion Tartes Fines

FFWD ~ Scallop and Onion Tartes Fines

This week, our recipe for French Fridays is Scallop and Onion Tartes Fines.  They are lovely tarts, made with puff pastry, which you weight down to keep them from puffing! The topping is caramelized onions, made with bacon and layered with sliced scallops!   The first thing I thought of, when I saw the schedule for the month was…"there is no way Bill is going to eat this". You see my hubby does not do onions, at least onions he can see. If I can puree them, he will eat them…otherwise forget about it!!  I had to find a way to make these tartes, "Bill friendly".  I love onions, and these tartes sounded divine to me, but I needed an alternative for my hubby. Then I had a light bulb moment! Dorie’s “Slow Roasted Tomatoes”.  I thought they would be a perfect substitute to the caramelized onions.


Our fancy French lunch
I made two versions of these tartes, and both were easy and delicious! I started with the Slow Roasted Tomatoes, since they take several hours to cook. While they cooked, I started the onions using one large onion.  I sliced it very thin, and then caramelized it in butter and olive oil, leaving out the bacon.  While the onions and tomatoes cooked, I worked on the pastry, rolling out one frozen puff pastry sheet, and cutting it into 6-inch rounds. I placed these rounds onto a baking sheet, lined with parchment and then placed another sheet of parchment on top. I then weighted them down with another baking sheet. This recipe was actually quite easy to put together. Other then the cooking time, everything went together quickly and easily! I sliced the scallops while the pastry baked, and refrigerated them until I was ready to use them. When the onions and tomatoes were done, I spread them onto the puff pastries. I then layered on the scallops in an overlapping circle, and drizzled them with olive oil, a sprinkle of some salt and pepper, and a bit of dried thyme.  Time for the oven…I put them in a 400 degree oven for a quick few minutes to warm the scallops through (I left mine in for five minutes, I wanted more than warm) and Voilà! 

We ate these lovely Tartes for lunch! Since I’ve been cooking with French Friday’s our lunches have definitely come up a notch! There are times I feel like I’m eating in some fancy French restaurant, except I have to clean up!! We both really enjoyed our versions! Très délicieux!  Happy Friday everyone!

This recipe can be found in Dorie’s cookbook “Around My French Table” or hereTo see how the other Doristas fared with these tartes, check it out here. 


Slow Roasted Tomatoes….Ready for the oven
Caramelizing the onions
Topping spread over the puff pastry and layering the scallops

Mmmmm…very delicious!

Bon Appétit


29 comments:

  1. What a delicious idea to add slow roasted tomatoes! Almost like a pizza!!! Well done, Kathy!!!

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  2. I'm glad both of you enjoyed your individualized versions. I love those slow-roasted tomatoes. What a great idea to add them to the tart. Yum! And Happy Spring! I hope you have a great weekend, Kathy!

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  3. I love the idea of weighing down the pastry. This looks fantastic!

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  4. Kathy, going back to these tomatoes was inspired truly!

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  5. Ooh, good idea. I almost always have a batch of roasted tomatoes in my fridge during the summer. Soon it will be time to whip up my first batch. Yours look lovely.

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  6. Your photos are killing me, you make this tart look so classy and gourmet :D

    Cheers
    Choc Chip Uru

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  7. What fancy little tarts! Love your serving plates, Kathy.
    Have a wonderful weekend!
    Angie

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  8. Such a good idea to use slow-roasted tomatoes! Your tarts are so elegant. Perfect presentation!

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  9. Kathy - yours is the first one that I have seen that resembles a flower - so pretty!
    And using the tomatoes was inspired. Great idea!

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  10. Tomatoes are brilliant for this dish. No onions, I think I would go crazy. They are my favorite vegetable.

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  11. Your tomato versions looks and sounds delicious for this! I didn't get to the recipe this week, but yours are a great take on it!

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  12. Kathy these sound wonderful. I could gobble these up especially with those roasted tomatoes. Nice dish!

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  13. Kathy, I'm totally drooling over your gorgeous, and super delicious scallops tarts. Love the idea of the roasted little tomato topping, as well. Your photos are superb...did you get a new camera?
    Have a wonderful weekend!

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  14. I'll bet the roasted tomatoes really added much-needed flavor to this dish! How funny - my mom used to have to through onions in a blender so my uncle wouldn't see them, too!

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  15. I love how the flowers in the place circle the tart perfectly. It's just beautiful! I also skipped the bacon - the caramelized onions on top of puff pastry were so decadent already!

    I feel the same way you do about our homes turning into French cafes for lunch. I guess doing the dishes keeps us grounded. :)

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  16. It's hard to imagine not liking onions, especially caramelized ones! Great job finding a suitable substitution. Your tarts look gorgeous!

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  17. Your tarts look so elegant Kathy, and I like the addition of the tomatoes.

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  18. That was a great idea to use tomatoes, they are so delicious. I remember the first time we made them
    I was amazed at how good they were. Your tarts look so pretty.

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  19. Kathy, very elegant looking array of tartes fines - absolutely gorgeous with the oven-roasted tomatoes as well as with the lovely, thinly sliced scallops!
    Have a wonderful Sunday!

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  20. I love caramelized onions, but the slow roasted tomatoes sound even better. What a great idea! Your tarts are lovely. The scallops are beautifully arranged.

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  21. These look wonderful--both versions (very clever of you)! Made smaller they would make an amazing appetizer too!

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  22. Your little tarts remind me of summer and the provence. =) I wish I could have a bite now

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  23. Woow these are really divine .... Great job I like it with onions too :) definitely worth trying

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  24. What a great, great, great idea, Kathy. I have to think that the warm tomatoes were just the flavoring needed to make these tarts special. Your 'mmmm delicious' picture says it all. Great photo. Your deflated puff pastry is more browned than most but absolutely not as brown (burned at the edges) as mine. Yours looked like how I wanted mine to look. Really a wonderful job. As I said before, I can just sense that you're enjoying being home - turning out some good food and creative posts for us. Nice.

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  25. What a fun concept! I'm sure these would be great with all sorts of toppings, but the scallops do make for a lovely presentation!

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  26. Whoa, does that ever look good.

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  27. Your photos are truly spectacular Kathy- I am SO impressed ! And don't even get me started on how genius the tomato swap out was. Wow a great idea (and memory....;) I really need to visit those tomatoes again regardless of the scallop deal, as we really did adore them. Love that you go to these lengths to make the "Dorie Food" Bill friendly- that is true love !!

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  28. I love your all over scallops! Yum!

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  29. I think your photos are really spectacular Kathy! I so much wish I had couple of these right now!

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