Scallion tarts

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.

All-purpose flour, for work surface

1 standard package (17.3 ounces; 2 sheets) frozen puff pastry, thawed

8 bunches scallions (2 1/4 pounds), trimmed and cut into matchsticks

1 garlic clove, minced

1 red Thai chile, ribs and seeds removed, minced

1/2 cup walnuts (2 ounces), finely chopped

1/2 cup kalamata olives, pitted and coarsely chopped

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 large egg yolk

1/2 cup freshly grated Parmesan cheese (2 ounces)

• 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.
• Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.
• Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
• 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.
• Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.

MAKES TWO 8 - INCH - SQUARE TARTS