Scallop, potato and fennel tart with dill sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

This puff pastry tart makes a filling lunch or an easy midweek dinner.

By Matt Tebbutt

For the tart

  • 3 small waxy potatoes, scrubbed and skins left on
  • 10g unsalted butter, plus 2 tsp for sautéing
  • 1 Braeburn apple, peeled and diced
  • 200g/7oz ready-made puff pastry
  • flour, for dusting
  • 3 tbsp crème fraîche
  • 1 fennel bulb, core removed and thinly sliced
  • 4 king scallops, cleaned
  • ½ lemon, juice only
  • 1 tsp finely chopped fresh thyme
  • salt and freshly ground black pepper

For the dill cream sauce

  • 25g/1oz butter
  • 1 shallot, peeled and diced
  • 1 garlic clove, crushed
  • 1 thyme sprig
  • 1 star anise
  • 1 bay leaf
  • 1 lemon, juice only
  • 100ml/3½fl oz extra dry vermouth or white wine
  • 125ml/4fl oz fish stock
  • 200ml/7fl oz double cream
  • 1 tbsp chopped fresh dill
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