Scallion Tarts

• 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)

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.

flour, pastry, scallions, garlic, red thai chile, walnuts, kalamata olives, extravirgin olive oil, salt, egg yolk, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/scallion-tarts-392231 (may not work)