Gruyere, Scallion, And Walnut Tart
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Baking Powder6 tbsps
Unsalted Butter (cold)1 large
Egg1 large
Egg Yolk1 bunch
Scallions (trimmed and sliced)2 tbsps
Butter1 cup
Milk1 cup
Heavy Whipping Cream3 large
EggDirections:
1
For the dough, combine the dry ingredients in the bowl of a food processor
2
Cut butter into 12 pieces and add; pulse to mix in finely
3
Add egg and yolk and pulse to form a ball -- if it resists, add a teaspoon of water and continue
4
Form the dough into a disk and wrap in plastic
5
Refrigerate until needed, up to 2 days
6
When ready to bake the tart, preheat oven to 350 degrees and set a rack in the lowest level
7
On a floured surface, roll the dough and use it to line a 9 to 10-inch tart pan
8
For the filling, melt the butter in a small saute pan and cook the scallions for a few minutes to wilt them
9
Scrape onto the dough and spread evenly
10
Cover with the grated cheese and walnuts
11
Whisk the remaining ingredients together in a bowl and pour into the tart crust
12
Bake the tart for about 30 minutes, or until the filling is brown and puffed and the crust is baked through
13
Serve immediately or cool and serve later
14
Pulse to mix