Apple And Filo Tart With Scallops And Bacon Salad


Ingredients For the apple and filo tart
  • 1 Bramley apple, peeled, core removed, diced

  • 2 tsp water

  • 1 tsp fresh thyme leaves

  • 15g/½oz butter

  • salt and freshly ground black pepper

  • 8 sheets filo pastry, cut into 8 x 17cm/6½in circles

  • 50g/2oz butter, melted

  • 12 large hand-dived scallops, cleaned, roes removed

  • 1 tsp olive oil

For the bacon salad
  • 8 thick slices smoked streaky bacon, boiled for 1 minute, cut into small pieces

  • 2 tsp Dijon mustard

  • 1 tbsp white wine vinegar

  • 3 tbsp extra virgin olive oil

  • salt and freshly ground black pepper

  • 75g/3oz watercress, leaves only

  • 40g/1½oz baby spinach leaves

  • 40g/1½oz baby beet leaves

  • 20g/¾oz red amaranth leaves

  • 20g/¾oz baby coriander cress


Recipe Uses 1 Bramley Apple, Peeled, Core Removed, Diced, 2 Tsp Water, 1 Tsp Fresh Thyme Leaves, 15g/½oz Butter, Salt And Freshly Ground Black...

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