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Scallion Tartlets
Recipe Summary
Yield: Makes 8 four-inch square tartlets
Ingredients
Ingredient Checklist
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)
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.
Gallery
Scallion Tartlets
Recipe Summary
Yield: Makes 8 four-inch square tartlets
Gallery
Scallion Tartlets
Scallion Tartlets
Scallion Tartlets
Recipe Summary
Yield: Makes 8 four-inch square tartlets
Recipe Summary
Yield: Makes 8 four-inch square tartlets
Yield: Makes 8 four-inch square tartlets
Makes 8 four-inch square tartlets
Ingredients
Ingredients
- 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)
Directions
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.
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.
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.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Scallion Tartlets
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Reviews:
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All Reviews for Scallion Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
