Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.
Recipe information
Yield
makes two 8-inch-square tarts
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry sheets just to smooth creases; trim the edges slightly to make even.
Step 2
Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.
Step 3
Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
Step 4
In a small bowl, whisk together the egg yolk and 1 teaspoon water. 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.
Step 5
Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
