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.
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
Preheat oven to 400°F. On a lightly floured surface, roll out and trim dough into two 9-inch squares. Cut each piece into 4 squares; place on a parchment-lined baking sheet 2 inches apart. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Toss together scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper.
Step 3
In a small bowl, whisk together egg yolk and ice water. Brush 1/2-inch border around edges of dough squares. Divide scallion mixture among squares, leaving 1/4-inch border; sprinkle squares evenly with cheese.
Step 4
Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
