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40g Kraft Philadelphia Cream Cheese
4 eggs
125ml cream
half brown onion, diced
1 garlic clove
100ml balsamic vinegar
250g shortcrust
6cm flan
250g flour
1 egg
5g salt
10g sugar
160g butter
1 tablespoon milk
1 tablespoon oregano
12 scallops
pinch of saffron
20ml Toscana Olives Extra Virgin Olive Oil
12 cherry tomatoes
10ml truffle oil
lemon juice
8 basil leaves
watercress to garnish
16 baby spinach leaves
seasoning
Method
Sift flour for shortcrust and place in a bowl and make a well in the centre.
Put the egg, salt, sugar and diced butter in the centre, rub the ingredients
together with the fingertips of you right hand, drawing the flour into the
well with your left.
When all is combined, add the milk and kneed the dough until smooth.
Wrap the dough in cling-film and refrigerated for several hours.
Pre-heat oven to 180 degrees celcius.
Place eggs and cream in a bowl and mix. Season. In a separate bowl mix
Philadelphia Cream Cheese with chopped oregano. Saute onion and garlic and
add to cheese mixture and combine. Season.
Cut cherry tomatoes in half, place them on a baking tray, drizzle with olive
oil and season. Place in oven for four minutes, then remove and cool. Place
balsamic in a pan and reduce to a thick consistency. Place saffron, in olive
oil, heat gently. do not burn the saffron, just infuse the flavour and
colour. Roll out pastry and grease flans. Cut pastry to size of flans and
place them in, pricking the pastry instead of blind baking. Place in oven,
and when the pastry is golden brown remove and cool.
Ladle egg mixture into flan, add cheese mixture and bake for approx. 10
minutes. Using a skewer, check to see if it is cooked by pricking the
middle, if no mixture is on the skewer, they are ready.
In a pan drizzle olive oil, heat and saute scallops till just cooked.
Season.
In a bowl mix the watercress, spinach and basil with truffle oil and lemon
juice. Assemble scallops, tomato and herb on a tartlet. Drizzle balsamic and
saffron oil on the plate. serve.
Click here to order Toscana Olives Organic Olive Oil
Toscana Olives Organic Extra Virgin Olive Oil is perfect for all your
chicken recipes, salad recipes, Italian recipies, pasta recipes, food
recipes, olive recipes and Greek recipes. No recipe is complete without a
drizzle of organic extra virgin olive oil or lemon oil. Feel free to send us
your own pasta recipes, Italian recipies, salad recipes, olive recipes,
chicken recipes, Greek recipes, seafood recipes, olive tapenade recipes or
any other recipes featuring Toscana Olives Olive Oil. The most creative
recipes using our Olive Oil will be added to our recipes pages. Visit our
website regularly to discover new pasta recipes, olive recipes and Italian recipes using
our organic extra virgin olive oil. These
restaurant recipes are exclusively created by
leading chefs from a selection of Australia's finest restaurants who use
Toscana Olives Organic Extra Virgin Olive Oil and Lemon Pressed Oil. So
enjoy cooking and try our recipes using the olive oil the best chefs choose
to use - Toscana Olives Olive Oil.
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