Ann Nurse’s Scallion Tarts

Name: Ann Nurse’s Scallion Tarts
Yield: About eight 3- to 4-inch tarts
Cuisine: American
Ingredients: Pinch of hot pepper flakes; ½ cup pitted green Italian olives or Greek olives; 1 egg well beaten with a pinch of salt; 1 egg well beaten with a pinch of salt; 6 bunches scallions, rinsed and sliced, white part only; 4 tablespoons olive oil; ½ cup pitted green Italian olives or Greek olives; One 2-ounce can anchovy fillets, drained and chopped

Preparation info

About
eight
3- to 4 inch tarts

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

Cooking teacher and dearest friend Ann Amendolara Nurse serves these wonderful tarts as an appetizer for a light meal. They are absolutely addictive—try them in a smaller size, too, as an hors d’oeuvre.

Ingredients

1 recipe Flaky Dough for Savory Pastries

Americas
United States
Pastry
Starter
Fish course
Pescatarian
Pie

Method

Prepare and chill the dough.
To make the filling, heat the olive oil in a heavy sauté pan over a medium flame. Add the scallions and cook slowly until they are limp, about 10 minutes. Drain the scallions in a strainer or colander for 5 minutes. Transfer the scallions to a bowl and gently stir in the remaining filling ingredients.
Set a rack at the low