Scallion tart: the everything dish

It’s everything because it can be antipasto or cocktail nibbles and stands up firmly to alcoholic drinks in flavor. It’s everything because it can be served as a really pretty first course in place of the more usual pasta or soup or risotto. It’s also everything because it is simply a stupendous eleborate vegetable to serve when the rest of the meal looks a bit skimpy. Last but not least it’s a vegetarian main dish that will disappoint no one.

Dessert? Not that, so it’s just almost everything after all. But I forgot a really important thing! It’s easy, easy like making Playdoh cups. All you have to do is have the ingredients in the house and 35 or so minutes to cook in.

Scallion Tart

preheat oven to 200°C or 400°F

serves a lot as appetiser, 4-6 as a sidedish and 3 as a main dish

1 piece of frozen puff pastry/pasta sfoglia, thawed as directed
1 bunch scallions, trimmed and cut in half lengthwise
3 ounces heavy cream
2 eggs
dash of Tabasco
about 1/2 teaspoon salt
2 ounces cheese, grated (Pecorino, cheddar, Parmigiano, others)
about 1 ounce more Parmigiano Reggiano cheese, grated

Lay the pastry on baking paper on a baking sheet and with a sharp knife, DO NOT SAW, cut three 3/4″/2 cm wide strips off the longer side. Cut one of them in two shorter halves. Lay the strips along the edge of the pastry to form a small brim or wall. Use a fork to prick the pastry all over, including the edges. You may need to hold the edge down with a gentle finger while doing this. If you saw when you cut, the pastry will not puff correctly, do don’t do it. Put the pastry in the hot oven for a few minutes, 5 or so, and then remove it and prick any bubbles with your fork so they will collapse.

Lay the scallion on the pastry lengthwise, alternating directions as you go.

In a smallish bowl, mix the cream, the eggs, the Tabasco, the salt and the first of the cheeses with a fork or whisk. Pour this all over the scallions, distributing it well so no part is overflowing or naked.

Grate the Parmigiano all over the tart, including the edges. It will brown nicely where there’s a little cheese and not at all where there isn’t, as you can see in that photo.

Put the tart into the oven and immediately reduce the heat to 175°C or 350°F. Cook for about 30 minutes or until golden. Remove to a rack and cool a few minutes before cutting with a sharp knife into the size pieces you want.

As usual, I’ve saved this piece for you.