A scallion tart -- flavored with chiles, olives, walnuts, and Parmesan -- can be made for a crowd or as individual tarts.
- Yield: Makes 8 four-inch square tartlets
Source: Martha Stewart Living, November 2003
- All-purpose flour, for work surface
- 1 standard package (17.3 ounces) 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)
Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry sheets just to smooth creases, and trim edges slightly to make even.
Cut each sheet into four squares; place on a parchment-paper-lined baking sheet, 2 inches apart. Freeze 20 minutes.
Place scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
In a small bowl, whisk together egg yolk and 1 teaspoon water. Brush a 1/2-inch border around edges of dough squares with egg wash. Divide scallion mixture among squares, leaving a 1/4-inch border; sprinkle square with cheese.
Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack. Serve warm or at room temperature.