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Scallion Tartlets

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)


  1. 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.

  2. Cut each sheet into four squares; place on a parchment-paper-lined baking sheet, 2 inches apart. Freeze 20 minutes.

  3. Place scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.

  4. 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.

  5. Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Cook's Notes

Baked tartlets can be frozen up to 3 weeks. Without thawing, reheat them in a 350 degree oven for about ten minutes. Instead of tartlets, you can make two large tarts: Cut pastry into two eight-inch squares; bake for about thirty minutes.

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