Artichoke Tart In Walnut Pastry

• 8 each scallions, spring or green onions chopped
• 6 ounces artichoke hearts marinated
• 1 cup light cream (half&half)
• 3 large eggs
• 1/2 teaspoon salt
• 1 cup flour, all-purpose
• 1/2 teaspoon salt
• 8 tablespoons butter, unsalted cold, cut up
• 1 each eggs
• 1 each garlic cloves finely minced
• 4 tablespoons butter
• 1 x black pepper ground, to taste
• 8 ounces gruyere cheese grated
• 1/2 cup walnuts toasted, cooled

1. Saute scallions and garlic in butter until softened.
2. Cut artichoke 2.
3. Combine cream, eggs, salt and pepper in medium bowl.
4. Sprinkle grated cheese over the bottom of the partially baked crust.
5. Bake 35 minutes until golden and slightly puffy.
6. Let rest 10 WALNUT PASTRY 1.
7. Process walnuts until coarsely ground.
8. Add flour and salt to work 2.
9. Place pieces of butter atop dry ingredients and pulse until mixture 3.
10. Add egg and process just until mixture begins to hold together.
11. Remove dough from processor and shape into a flattened disc.
12. Cover 5.
13. Roll dough large enough to fit into 10 inch quiche or tart pan.
14. Line chilled pastry with large sheet of aluminum foil and fill with

scallions, light cream, eggs, salt, flour, salt, butter, eggs, garlic, butter, black pepper, gruyere cheese, walnuts

Taken from recipeland.com/recipe/v/artichoke-tart-walnut-pastry-3416 (may not work)