Scallion Tartlets

Nov. 2003, p. 196

Scallion Tartlets

"Baked tartlets can be frozen up to three weeks. Without tawing, reheat them in a 350 degree oven for about ten minutes. INstead of tartlets, you can make two large tarts: cut pastry into two 8-inch squares; bake for about 30 min."

-all purpose flour, for work surface

1 standard package frozen puff pastry, thawed

8 bunches scallions (2 1/4 lbs.) trimmed and cut into matchsticks

1 garlic glove, minced

1 red Thai chile, ribs and seeds removed, minced

1/2 c. (2 oz.) walnuts, finely chopped

1/2 c. Kalamata olives, pitted and coarsely chopped

2 Tbs. extra-virgin olive oil

Coarse salt and freshly ground pepper

1 Large egg yolk

1/2 c. freshly grated Parmesan cheese

1- Preheat oven to 400. On a lightly floured work surface, roll out pastry sheets just to smooth creases, and trim edges slightly to make even.

2- Cut each sheet into four squares; place on a parchment paper lined baking sheet, 2 inches apart. Freeze 20 min.

3- Place scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.

4- In a small bowl, whisk togeher egg yolk and 1 tsp. water. Brush a 1/2 in. border around edges of dough squares with egg wash. Divide scallion mixture maong squares, leaving a 1/4 in. border; spronkle square with cheese.

5- Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack. Serve warm or at room temp.

**** M can't stand walnuts in his dinner, so i omitted them. I added some fresh, cooked spinach to the mixture. It was wonderful! I took a picture of it but I can't find it! ****