Method

1. To make the scallop tart, preheat oven to 200C fan forced. Cut pastry into 12cm rounds and roll rounds to 2mm thick. Place rounds on an oven tray. Prick the rounds with a fork, lay a piece of baking paper on top and weigh down with another tray. Bake for 10-15 minutes or until crisp and golden. When cool enough to handle, use a pastry cutter to trim pastry to a 10cm circle. Trace a 10cm circle onto some baking paper and cut out the circle. Brush the paper circle with a little olive oil and sprinkle with salt. Remove the scallops from the shell, remove the roe and thinly slice the scallops. Trim the outer skin of the truffle and slice thinly, reserve both the trimming and slices. Alternate scallop and truffle slices in a spiral pattern onto the paper cut out and sprinkle with salt. Set aside.

2. To make the veal sweetbreads, drain and pat dry with a paper towel. Cook in boiling salted water for 5 minutes, drain and place in a bowl of iced water. Slice the sweetbreads to 1cm thick. Melt butter in a frying pan, add the sliced sweetbreads and season with salt. Cook until lightly browned.

3. To make the beurre blanc, place the vinegar, wine, thyme, bay leaf and shallots in a small sauce pan and bring to boil, reduce heat and simmer for about 10 minutes or until mixture has reduced to ½ cup. Add the cream and reduce heat to low. Reduce mixture by one third. Add the cold butter, one cube at a time, whisking between additions until melted before adding the next cube. Strain the sauce through a fine sieve into a clean saucepan. Season with salt and white pepper. 

4. To make the spinach puree, blanch the spinach in a saucepan of boiling water until wilted. Drain and place in a bowl of iced water to cool. Drain and pat dry with paper towel. Heat cream and butter in a saucepan. Using a blender, blend the spinach with enough cream mixture to make a creamy puree. Season with salt and pepper.

5. To serve, place the prepared pastry round onto an oven tray. Spoon some of the spinach puree onto the pastry round, leaving a 1cm border. Turn the scallop and truffle round onto the spinach and carefully remove the paper. Place in oven for 5 minutes to warm through. Add the reserved truffle trimming to the strained beurre blanc. Place the tart into the centre of a serving plate. Place 3 veal sweetbread slices around the tart. Scatter around micro herbs. Pour the beurre blanc into a jug. Serve with tart.