Gruyère, Scallion, & Walnut Tart

Name: Gruyère, Scallion, & Walnut Tart
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, about 8 generous servings
Cuisine: United States
Ingredients: 1 bunch scallions (green onions), white part and about half the green, thinly sliced; 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; 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; One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Rich Pie Dough, or No-Roll Flaky Dough; 1 cup (about 4 ounces/100 grams) walnut pieces, toasted, cooled, and coarsely chopped; 1½ cups (about 5 ounces/150 grams) coarsely shredded Gruyère cheese; ½ cup heavy (whipping) cream; ½ cup milk; 3 large eggs; ½ cup heavy (whipping) cream; Salt, freshly ground black pepper, and freshly grated nutmeg; Salt, freshly ground black pepper, and freshly grated nutmeg; Salt, freshly ground black pepper, and freshly grated nutmeg; 2 tablespoons unsalted butter

Preparation info

Makes one 10- or 11 inch 25- or 28 cm ) tart, about
8
generous servings

Difficulty
Easy

Appears in

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.

Ingredients

2 tablespoons unsalted butter
1 bunch scallions (green onions), white part and about half the green, thinly sliced

Americas
United States
Dessert
Vegetarian

Method

Set a rack in the lowest level of the oven and preheat to 350°F (180°C).
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.
Distribute the cooked scallions evenly over the tart crust, then sc