Fine tart with curry and scallop leeks

Ingredients

For 8 servings

• •1 1 Rectangular Foiled Pasta Gold Tart HERTA®
• •1 1 cubes of poultry broth
• •8 8 leeks
• •1 1/2 Granny Smith apple
• •24 24 nuts (without coral)
• •2 c. à soupe 2 tablespoons of fresh cream 30% fat
• •1 1/4 red onions
• •1 1 lemon yellow
• •1 c. à café 1 teaspoons of sweet curry
• •1 pincée 1 pinches of salt
• •1 gousse 1 clove of garlic
• •1 c. à soupe 1 tablespoons of olive oil

Method

1. 1.Preheat your oven th.6/7 (200°C). Roll the dough on a baking sheet, keeping the sheet of sulfurized paper and cook it white at the bottom of the oven for 15 to 20 minutes; by covering it with a sheet of sulphurised paper and a second plate to prevent it from inflating. Let it cool and cut into eight rectangles.
2. 2.Peel and slice the onion, wash and cut the apple into fine sticks and lemon. Peel and crush the clove of garlic. Wash the leeks and cut them into a julienne, put them back under cold water. Cook for 10 minutes in boiling salted water. Drain them. In a salad bowl, mix cream, crumbled chicken broth, garlic, curry and mix.
3. 3.In a large hot skillet, quickly cook the Santiago nuts with a tablespoon of olive oil up to 1 minute on each side. Spread the leeks on the bottom of the pie, place the Santiagos, apple sticks, red onion slats and serve immediately.