Scallion Tartlets
- All-purpose flour, for dusting
- 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
- 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, 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, for egg wash
- 1 teaspoon ice water, for egg wash
- 1/2 cup grated Parmesan cheese (2 ounces)
- Preheat oven to 400F.
- 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.
- Toss together scallions, garlic, chile, walnuts, olives, and oil in a medium bowl.
- Season with salt and pepper.
- 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.
- Bake until crust is golden brown, about 20 minutes.
- Transfer to a wire rack to cool.
- Serve warm or at room temperature.
flour, pastry, scallions, garlic, red thai chile, walnuts, olives, extravirgin olive oil, salt, egg yolk, water, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/scallion-tartlets-389810 (may not work)