Scallion Tarts

Name: Scallion Tarts
Yield: makes two 8-inch-square tarts
Ingredients: All-purpose flour, for work surface; 1 standard package (17.3 ounces; 2 sheets) frozen puff pastry, thawed; 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 (2 ounces), 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; 1/2 cup freshly grated Parmesan cheese (2 ounces)

January 26, 2012

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.

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