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.

　　

Ingredients

makes two 8-inch-square tarts

　　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)

　　

Step 1

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.

　　

Step 2

Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.

　　

Step 3

Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.

　　

Step 4

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.

　　

Step 5

Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.