Scallion Tartlets

Name: Scallion Tartlets
Yield: Makes 8
Ingredients: All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 8 bunches scallions (2 1/4 pounds), trimmed and cut into matchsticks; 1 garlic clove, minced; 1 red Thai chile, ribs and seeds removed, minced; 1/2 cup walnuts, finely chopped; 1/2 cup Kalamata olives, pitted and coarsely chopped; 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 large egg yolk, for egg wash; 1 teaspoon ice water, for egg wash; 1/2 cup grated Parmesan cheese (2 ounces)

January 24, 2012

Combined with garlic, fresh chile, walnuts, olives, and Parmesan, the humble scallion is the basis for a delightfully earthy, toss-together topping for puff-pastry squares. As the tartlets bake, the scallions caramelize, turning golden, sweet, and intensely flavorful. Instead of individual tartlets, you can form the dough and filling into two large tarts: Roll out and cut pastry into two eight-inch squares, divide filling evenly between crusts, and bake thirty minutes.

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