"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

19.3.14

Scallop Pancetta & Onion Tart: Scallop & Onion Tartes Fines #French Fridays with Dorie

Yum
scallop pancetta & onion tart- simplelivingeating.com

I know it's Spring because everyone in the family's activity level is increasing. Tuesday night when I was making this dish, I really needed to be in two places at once. My daughter is working lights for the school musical, and my son was at fencing practice; both needed to be picked up about the same time. Thank goodness my husband was working from home because it takes 20 minutes to get anywhere... the biggest down side to living in the country. 



scallop pancetta & onion tart- simplelivingeating.com


I made the crust and sautéed the onions in advance. But I still needed to slice the scallops when I got home. I really simplified this recipe by not rolling out the dough, or cutting disks, or buying pancetta that needed to be cooked. 

I was able to assemble and get this dinner on the table within 15 minutes of arriving home. I even managed to get a few photos before the vultures.. or as we call them in my house "the balchtures." attacked dinner.

The verdict: tasty... pork and seafood are always a tasty combination and the pastry dough crust was light and very flavorful... a nice twist on pizza crust.

scallop pancetta & onion tart- simplelivingeating.com

Scallop Pancetta & Onion Tart

by Diane Balch
simplelivingeating.com

Inspired by Dorie Greenspan's Scallop and Onion Tartes Fine from "Around my French Table"

Total preparation 30 minutes                                          serves 4 - 6

Ingredients:

1 17.3 ounce/1.1lbs frozen puffed pastry sheets thawed
2 large onions sliced into rings
2 4 ounce packages of sliced pancetta (Boar's Head)
1 pound of frozen jumbo sea scallops thawed 
Extra virgin olive oil (EVOO)
Fleur de sel or other sea salt
Coarse ground pepper

Directions:

1) pre-heat oven to 400 degrees

2) Unroll pastry dough and lay it out on a parchment lined baking sheet (approximately 13.5" x 16"). Poke holes all over the dough with a fork. Cover dough with a piece of parchment and lay another baking sheet on top of the dough. The objective is to not let the pastry dough rise.

3) Bake for about 15 minutes or until the dough is golden brown all over. Be careful checking. You can leave the crust out at room temperature for up to 8 hours. 

4) While the dough is baking sauté the onion in about a tablespoon of EVOO. 

5) Press the scallops with paper towels to rid them of water. (If you can find dry-packed scallops even better.) Slice the scallops into thin piece. I got about 3 to 4 slices per scallop. 

6) When dough is done. Spread the onions over the area of the crust. Then put a layer of the pancetta slices (you can use cooked bacon). Next lay the scallop slices over the pancetta.

7) Brush the scallops with EVOO and sprinkle salt and pepper over the tart.

8) Put the tart in to the 400 degree oven and bake it for about 4 minutes or until the scallops turn opaque. If you cooked the crust in advance and the oven isn't hot just turn the broiler on and put the tart in on a lower rack and cook for about 3 minutes. Keep an eye on it so the crust doesn't burn.


Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



Click here to see how the other Dorista's did.






This post is shared on the following food/craft parties: 

Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven

Wednesday Food:

From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Look What I Made @ Creations by Kara

Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity


Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives
Get Him Feed @Anyonita Nibbles 

36 comments:

  1. It's a great looking tart
    Not for us (pancetta is forbidden for us) - but it's looking wonderful

    ReplyDelete
    Replies
    1. Thanks Winnie. You could make it with vegetarian bacon if that interests you.

      Delete
  2. Diane, This looks extraordinary! Love your take on the Scallop and Onion Tartes Fine…a perfect weeknight meal! We live in the country too and sometimes it’s a pain to drive 15 minutes just to go to the grocery store…but I so love the peace and quite! “Balchtures”… had me smiling! Have a great week!

    ReplyDelete
    Replies
    1. Thanks Kathy,
      I felt I got the essense of the dish and it worked for the day. I usually make FFWD recipes on Sunday, but we had too big of a crowd this week for these tartes.. I had to make beef stew for St. Patrick's Day. You live near the Delware River right? Beautiful area. I love the nature but it is tiring driving.

      Delete
  3. Beautifully done. Love the idea of using the full sheet of puff pastry. The rounds were fun, but they added to the time factor considerably. Good luck with the Spring activities and thanks for the laugh over the "Balchtures" :)

    ReplyDelete
    Replies
    1. Thanks Tricia,
      I love creativity springs from a lack of time.

      Delete
  4. Loving the looks of your version. Looks rustic yet tasty. Well done.

    And I grew up in the country so I know all about needing 20 minutes to get anywhere. We lived 20 minutes from my high school and 40 minutes from the nearest movie theater. Now I live in the middle of the city within easy walking distance to pretty much everything. There are pluses and minuses to both.

    ReplyDelete
    Replies
    1. I bet my kids will end up in the city. My husband and I meet in Mahattan. I grew up in a very suburban place. I could walk to a store, or the library... and I longed to live in the country.

      Delete
  5. I love your pizza-like version! I wish my family was more like the Balchures...I grow weary of nobody wanting to try anything new!!

    ReplyDelete
    Replies
    1. You godda keep them hungry. Lock the pantry and the fridge. They will eat if they are hungry enough.

      Delete
  6. Great idea to make an entire tart, Diane. I like that idea. Glad all the Balchures enjoyed it!

    ReplyDelete
    Replies
    1. I was just being lazy... but I think it makes sense.

      Delete
  7. Yours looks lovely and it was nice to see someone using the pancetta option. A 'Balchure' hit!

    ReplyDelete
    Replies
    1. I'm going to check out the others now. The sliced pancetta you don't even have to cook, again I used it it because it was quicker.

      Delete
  8. I love the whole tart and wish I had thought about that myself.

    ReplyDelete
    Replies
    1. I plan on using the whole tart idea for other toppings. It's the best thing that I got out of this recipe.

      Delete
  9. Yes, living remote is a bit of a pain sometimes; but I like being able to be away from all the hustle - it seems a small price to pay.
    I like the concept of making this one tart - we used pancetta as well and really enjoyed the pairing with the scallops and onions.

    ReplyDelete
    Replies
    1. I prefer either country or city... suburban really doesn't do anything for me... but it the most convenient living.

      Delete
  10. I didn't get to this, but your dish looks delicious, and I'm so happy everyone devoured...er, enjoyed your dish!

    ReplyDelete
    Replies
    1. Thanks for stopping by... seems to be a lot of mixed feelings about this dish.

      Delete
  11. Yours looks delicious, and very dramatic made as one big tart!

    ReplyDelete
  12. LOL - glad the balchures liked it. It's always good to be ready in advance for a quick dinner during the week.

    ReplyDelete
  13. Diane, pancetta is absolutely wonderful and I am quite sure that it tastes so much better on your tart than did the bacon. Pancetta has a more sublte taste than bacon, I can imagine that being much more harmonious with the seafood.- this one large tart looks quite impressive!
    Have a lovely Sunday!

    ReplyDelete
    Replies
    1. I agree completely. Bacon is probably ok with shrimp but scallops are too subtle. Hope all is well with you Andrea... have a relaxing Sunday.

      Delete
  14. Although I did eat the scallops, the tart with the cheese was really good. I think shrimp is a good choice too. Your large tart looks quite good and so much easier to do when you are trying to be in too many
    places at once.

    ReplyDelete
    Replies
    1. My husband put some cheese on a leftover piece. it really improved the taste.

      Delete
  15. I did not make this one...it seemed...too complicated... seafood and bacon? But yours looks so nice...I am regretting it already!

    ReplyDelete
    Replies
    1. I wouldn't worry about it many people didn't like it. Though the two of us who used pancetta did... it is not as overpowering as bacon.

      Delete
  16. Great idea to go the pizza route, especially with hungry kids. As always I am amazed at what your kids will eat. Andrea girls are good eaters also. I don't think my girls even knew what a scallop was until they were adults and I know they are not served at the Place table. Too bad. I probably won't make this again. Wasn't crazy about it. Wish I'd had done a pizza.

    ReplyDelete
    Replies
    1. With cheese it was much better... I from New Haven, CT home of the clam pizza, so seafish pizza is not foreign to me or my family. My kids are good eaters because they have been exposed to so many different foods. There are so many more foods available now than when your kids were growing up. Remember, who knew what a kiwi was before the 1980's.

      Delete
  17. What a good idea to make 'pizza' out of this. So much quicker!! It was tasty, but I had seared my scallops first.

    ReplyDelete
    Replies
    1. You are wise woman. Seared would have had much more flavor.

      Delete
  18. This looks delicious. What a lovely appetizer. Thanks for sharing at Simple Supper Tuesday.

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  19. I like the idea of not bothering with the circles. They were definitely the most time consuming part of the recipe.

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  20. This looks really tasty Diane! Thanks for sharing on MM - pinning!

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