Combined with garlic, fresh chile, walnuts, olives, and Parmesan, the humble scallion is the basis for a delightfully earthy, toss-together topping for puff-pastry squares. As the tartlets bake, the scallions caramelize, turning golden, sweet, and intensely flavorful. Instead of individual tartlets, you can form the dough and filling into two large tarts: Roll out and cut pastry into two eight-inch squares, divide filling evenly between crusts, and bake thirty minutes.

　　

Ingredients

Makes 8

　　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)

　　

Step 1

Preheat oven to 400°F. 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.

　　

Step 2

Toss together scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper.

　　

Step 3

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.

　　

Step 4

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

　　Martha Stewart's New Pies and Tarts