Scallion Tarts

Name: Scallion 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)

11 ingredients

12 steps

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)

Directions

1

Preheat the oven to 400F.
2

On a lightly floured work surface, roll out the pastry sheets just to smooth creases; trim the edges slightly to make even.
3

Place each sheet on a parchment-lined baking sheet.
4

Freeze 20 minutes.
5

Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl.
6

Season with salt and pepper; toss.
7

Set aside.
8

In a small bowl, whisk together the egg yolk and 1 teaspoon water.
9

Brush a 1/2-inch border around the edges of the dough with egg wash. Divide the scallion mixture between the sheets, leaving a 1/4-inch border; sprinkle each with cheese.
10

Bake until the crust is golden brown, about 30 minutes.
11

Transfer to a wire rack.
12

Serve warm or at room temperature.