Gruyère, Scallion, & Walnut Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    generous servings
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

I could bake and eat this tart once a week since I am totally addicted to Gruyère. Make sure to get real Swiss Gruyère, or the tart just won’t have the right flavor. Sharp cheddar makes a good substitute.


  • 2 tablespoons unsalted butter
  • 1 bunch scallions (green onions), white part and about half the green, thinly sliced
  • One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Rich Pie Dough, or No-Roll Flaky Dough
  • cups (about 5 ounces/150 grams) coarsely shredded Gruyère cheese
  • 1 cup (about 4 ounces/100 grams) walnut pieces, toasted, cooled, and coarsely chopped
  • ½ cup milk
  • ½ cup heavy (whipping) cream
  • 3 large eggs
  • Salt, freshly ground black pepper, and freshly grated nutmeg


  1. Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
  2. Melt the butter in a small sauté pan over medium heat and add the scallions. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Scrape the scallions into a small bowl and set aside to cool for a few minutes.
  3. Distribute the cooked scallions evenly over the tart crust, then scatter the cheese and walnuts on top.
  4. Whisk together the milk, cream, eggs, salt, pepper, and nutmeg in a medium bowl and pour into the crust.
  5. Bake the tart until the crust is baked through and well colored on the bottom and the filling is set and puffed, about 30 minutes. Cool the tart on a rack before unmolding.


If you want to serve the tart as soon as it is baked, get everything ready early in the day or the day before so you’ll only have to scatter and pour everything into the crust before baking. Just be very careful when unmolding the tart from a hot pan. This makes a great lunch with a green salad and a non-custardy, non-pastry dessert.


Loosely cover the cooled tart with plastic wrap if you are going to serve it at room temperature. Wrap and refrigerate leftovers and reheat them briefly at 375°F (190°C) before serving.