What do you do when you have a whole pot of scallions in your garden, ready to be harvested? Other than the regular cooking with chicken, prawns, noodles, fried-rice or simply as a garnish, another way of using them up is by making Scallion Tartlets! Now I know of another way of using the Scallions in my garden, thanks to Martha Stewart!
These Scallion Tartlets are yummy!
Scallions from my garden. The heavy rain has bended some of the leaves. Harvested two bunches to make the filling for these lovely tarts. The scallions are cut to about 2-3" lengths. The recipe calls for Kalamata olives, but I have an opened jar of black olives in my fridge, so I used that instead. Interesting ingredient is finely chopped walnuts, which I used half of the amount calls for. Minced one garlic clove and added that in. Season with salt and ground black pepper. Mix with 2 tablespoons of olive oil and the filling is ready. Note : the filling amount in the recipe seems quite a lot for 8 pieces of 4" tartlets, so I just adjusted to my own estimation.
Picture on the left : filling without chopped ham
Picture on the right : filling with chopped ham
I used store-bought puff pastry (Kawan-ku Brand), size 4", simply place the thawed pastry on a greased baking sheet. Brush a 1/2-inch border all around the pastry with an egg yolk beaten with a little water. Place the filling on the pastry, leaving the brushed border bare, and scatter some grated cheese, here I have used Cheddar cheese, all over the filling. I've made four tartlets with these filling and another four which I've added some leftover cooked ham, chopped to small pieces, to the filling.
Scallion Tartlets with added chopped ham.
Yummilicious! So good with a cup of tea!
I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.
I'm sharing this too with :
Food on Friday hosted by Carole's Chatter
Scallion Tartlets
All-purpose flour for dusting
1 box store-bought puff pastry, preferably all butter, 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 (omit this)
1/2 cup walnuts, finely chopped
1/2 cup Kalamata olives, potted 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)
- Preheat oven to 400F. On a lightly floured surface, roll out and trim dough into two 9-inch squares. Cut each piece into 4 squares; place on a parchement-lined baking sheet about 2 inches apart. Refrigerate or freeze until firm, about 30 minutes.
- Toss togther scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper.
- 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.
- Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
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