Recipe

Shrimp And Scallop Tart Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 1 year, 7 months ago I made this up for a Hay Hay It's Donna Day blogging event. It's a nice savoury tart and it's full of seafood so you can't go wrong with that. Prep:30m Cook:40m Servings:8	Brilynn
	seafood

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Ingredients

1 pastry crust, (I made my own, but feel free to use what you have)

1 onion, sliced

3 cloves garlic, minced

Handful of morels, soaked in boiling water, drained and chopped, ¼ cup of liquid retained

12 scallops, halved horizontally

12 shrimp, halve horizontally

¼ cup white wine

½ cup sour cream

1 egg, beaten

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

1 teaspoon fresh thyme, chopped

4 tomatoes, sliced

Parmesan cheese, freshly grated

Bread crumbs, (mine happened to be from a leftover baguette)

2 tablespoons butter

1 tablespoon + 1 ½ tablespoons oil

Directions

Roll pastry into a 9” tart pan. Any kind you have will do, you could even use phyllo dough or puff pastry but you would have to adjust cooking times appropriately. I used a ball of pie dough (no sugar) that I had in the freezer.

Blind bake at 350F for 20 minutes. Remove the weights and bake another 5-10 minutes until slightly brown. Remove from oven and cool.

Heat butter and 1 tablespoon of oil in a skillet and add sliced onions. Stir occasionally and remove from heat when they have become slightly brown and caramelized.

Heat another skillet and add the remaining oil. Add garlic, cook for 2 minutes and then add morels, cooking another few minutes. (I happen to be fortunate enough to have morels that grow in my backyard which I dry and then use all year long, if you are not so fortunate you could use any type of wild mushroom).

Add in sliced shrimp and scallops and sear briefly, just a minute or two on each side.

Add white wine and let it cook off. Add the reserved morel water and simmer until it has reduced slightly.

In a bowl, mix the egg and sour cream together. Remove your skillet from the heat and stir in the egg and sour cream.

If there is still a lot of liquid in your pan drain some off so that it won’t be too runny when you pour it into the crust, you need some liquid however so that it doesn’t dry out in the oven.

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