Gruyère, Scallion, & Walnut Tart

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


  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 sc