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Mediterranean seafood tarts with aioli
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Ingredients:
  • 2 x 120g skinless salmon fillets
  • 12 scallops with roe
  • 12 cooked prawns, peeled (tails intact)
  • 20.00 ml chopped dill, plus sprigs to serve
  • Salad, to serve
  • 300g plain flour
  • 150g chilled unsalted butter, chopped
  • 1/2 tsp cayenne pepper
  • 2 egg yolks
  • 250ml canola oil
  • 50ml lemon-infused extra virgin olive oil
  • 4 garlic cloves
  • 42.00 gm lemon juice
  • 3 egg yolks
Instructions:
  • In a food processor, blend flour, butter, cayenne, and salt until it looks like fine breadcrumbs. Add egg yolks and 2 tablespoons chilled water, then blend until it forms a smooth ball. Wrap in plastic and refrigerate for 30 minutes.
  • Preheat your oven to 190°C. Roll out the pastry on a lightly floured surface until it's 3-5mm thick. Cut out six 12cm circles and line six 10cm loose-bottomed tart pans with them. Place the pans on a large baking tray, line the tart shells with baking paper, and use pastry weights or uncooked rice. Bake in the oven for 10 minutes, remove the paper and weights or rice, then bake for an additional 3 minutes until the pastry is crisp and golden. Let them cool before removing the shells from the pans.
  • Prepare the aioli by combining oils in a jug. In a food processor, blend garlic, juice, yolks, and a pinch of salt until mixed. With the processor on, slowly pour in the oil until a thick mayonnaise forms. Season to taste, cover, and refrigerate for up to 4 days.
  • 1. Prepare a chargrill pan or heavy-based frypan by brushing it with the extra oil and heating it over high heat. Cook the salmon for 1-2 minutes on each side until just cooked. Set aside. Cook the scallops for 30 seconds on each side until just opaque. Break the salmon into chunks and place it in a large bowl with the scallops and prawns. Whisk together oil, lemon juice, and dill, season with salt and pepper, then gently mix through the seafood.
  • Fill the tart shells with aioli, add the seafood, and garnish with dill. Accompany with fennel salad.

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