Gruyère Cheese, Scallion, and Walnut Tart

Name: Gruyère Cheese, Scallion, and Walnut Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 3 large eggs; salt, freshly ground black pepper, and ground nutmeg, to taste; 2 tbsp unsalted butter; 1 scallions (white parts and about half the green parts, thinly sliced); 1 pie crust (10-11 inches (25-28 cm), unbaked, made from Rich Pie Dough or No-Roll Flaky Dough); Gruyère cheese (coarsely shredded, about 5 oz (150 g)), about 1.5 cups; 1 cup walnut halves (toasted, cooled, and coarsely chopped, about 4 oz (100 g)); milk, about 0.5 cup; heavy cream, about 0.5 cup

A savory tart featuring Gruyère cheese, scallions, and walnuts as the main filling, with a rich and flavorful taste.

50 min

Easy

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Gruyère Cheese, Scallion, and Walnut Tart

Ingredients

large eggs 3

salt, freshly ground black pepper, and ground nutmeg to taste

unsalted butter 2 tbsp

scallions (white parts and about half the green parts, thinly sliced) 1

pie crust (10-11 inches (25-28 cm), unbaked, made from Rich Pie Dough or No-Roll Flaky Dough) 1

Gruyère cheese (coarsely shredded, about 5 oz (150 g)) about 1.5 cups

walnut halves (toasted, cooled, and coarsely chopped, about 4 oz (100 g)) 1 cup

milk about 0.5 cup

heavy cream about 0.5 cup

Instructions

Preheat the oven

Place the rack in the lowest position of the oven and preheat to 350°F (180°C).

Sauté the scallions

Melt the butter in a small skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, 3 to 4 minutes. Scrape the scallions into a small bowl and set aside to cool for a few minutes.

Fill the tart shell

Scatter the cooked scallions evenly over the tart shell, then sprinkle the cheese and walnuts on top.

Make the custard

In a medium bowl, whisk together the milk, cream, eggs, salt, pepper, and nutmeg, then pour into the tart shell.

Bake

Bake the tart until the crust is fully baked and the bottom is colored, and the filling is set and puffed, about 30 minutes. Cool the tart on a rack before unmolding.