Gruyère, Scallion, & Walnut Tart {ModBak}

The first recipe I claimed for the Savory Tarts & Pies section of the Modern Baker Challenge was one that Nick Malgieri claims he could “bake and eat… once a week”. Having made it myself, I can see why. This recipe is quick and easy to throw together, and what little effort it required was well worth it.

I started by making the tart crust. Nick gives three recipes for tart dough in this section — Rich Pie Dough for Savory Pies and Tarts; Olive Oil Dough for Savory Pies and Tarts; and No-Roll Flaky Dough. He suggests either the rich or no-roll dough for this recipe. I’ve made the rich dough several times and am actually getting pretty good at it, so I decided to try the no-roll dough for this recipe.

I’ll admit that my no-roll technique needs a bit of work. I think the dough was either too dry or that I didn’t mix it enough. Whatever the case, the dough was a bit too powdery. Nonetheless, I was amazed at how quickly it went from this…

…to this…

…and finally to this…

With my dough made and in the pan, most of the work was done. The tart filling begins with walnuts toasted for a few minutes in a pan, then set aside too cool.

Next, I sautéed scallions in butter for a few minutes, until they were soft and brightly colored.

After letting the scallions cool for a few minutes, I scattered them over the crust in the pan, then sprinkled on the cheese. I mixed up the custard, which consisted of milk, cream, eggs, salt, pepper, and nutmeg and poured the whole thing into the crust.

I put the tart in a 350°F oven to bake, then turned back to the counter and noticed this:

Fortunately, the tart had only been in the oven for a few minutes at the time, so I pulled it back out and scattered on the walnuts.

Back in the oven, the tart baked for about 30 minutes, until the custard was puffed and lightly browned. I cooled the tart in the pan for about five minutes, then removed it to a serving plate.

I served the tart for a light weekend supper. I didn’t measure the walnuts, and I think I might have used too many, as they somewhat overpowered the other flavors in the tart. Even so, this tart was absolutely delicious. The scallions, cheese, and nuts all complimented each other well, and I found myself going back for small slices throughout the evening.

I can see why Nick is so fond of this recipe. And while I may not make this tart once a week, it will certainly be featured on my table on a regular basis.



  1. Kayte said,

    January 4, 2011 at 9:40 pm

    Looks wonderful and loving the sound of those ingredients together in a tart. Great process photos. I am not wild about this method of tart crust…drives me crazy as I can’t get it even all the way around. Yours looks really nice.

    • gaaarp said,

      January 4, 2011 at 9:51 pm

      I think I’ll try this crust one more time to see how it goes, but I like rolled crust much better.

  2. Renee said,

    January 4, 2011 at 12:18 am

    Getting me so excited to try the savory tarts!!! Yum!

  3. January 3, 2011 at 2:40 pm

    The first tart of the season is out and it surely is a wodnerful start!
    Love ur pics that lead to the deliciousness and sure wanna catch as muc tarts as i can and sooonnn!
    I love press in tarts doughs and must try this soon too!
    Brite and Happy sunshine new year to u!

  4. astheroshe said,

    January 2, 2011 at 12:46 pm

    That looks so yummy! I llove love quich-y tart things!

    • gaaarp said,

      January 2, 2011 at 2:07 pm

      It was really good!

  5. ap269 said,

    January 2, 2011 at 12:35 pm

    Looks absolutely delicious! I didn’t intend to make this tart because I thought that Gruyère was some kind of moldy stinky soft cheese, and only now after reading your post I checked it out on wikipedia and learned that it is a hard cheese from Switzerland. OK, another tart on my to-do list ;o).

    • gaaarp said,

      January 2, 2011 at 2:05 pm

      Andrea, it’s most similar to a typical Swiss. In fact, a lot of recipes suggest that as a substitute. But it’s a really good Swiss.

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