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)

1. Preheat oven to 400F.
2. On a lightly floured surface, roll out and trim dough into two 9-inch squares.
3. Cut each piece into 4 squares; place on a parchment-lined baking sheet 2 inches apart.
4. Refrigerate or freeze until firm, about 30 minutes.
5. Toss together scallions, garlic, chile, walnuts, olives, and oil in a medium bowl.
6. Season with salt and pepper.
7. In a small bowl, whisk together egg yolk and ice water.
8. Brush 1/2-inch border around edges of dough squares.
9. Divide scallion mixture among squares, leaving 1/4-inch border; sprinkle squares evenly with cheese.
10. Bake until crust is golden brown, about 20 minutes.
11. Transfer to a wire rack to cool.
12. 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)