Preheat the oven to 200C.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Cut two 14cm circles from the pastry, egg wash, then top with crème fraiche, spinach, salmon and scallops.
Sprinkle over the thyme and bake for 15 minutes.
To make the sauce, add the stock, wine and cream to a pan. Bring to the boil and reduce by half. Season and finish with the chives and a squeeze of lemon.
To serve, pop the tarts onto plates and drizzle over the sauce.
Preheat the oven to 200C.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Cut two 14cm circles from the pastry, egg wash, then top with crème fraiche, spinach, salmon and scallops.
Sprinkle over the thyme and bake for 15 minutes.
To make the sauce, add the stock, wine and cream to a pan. Bring to the boil and reduce by half. Season and finish with the chives and a squeeze of lemon.
To serve, pop the tarts onto plates and drizzle over the sauce.
