Modern Baker: Gruyere, Scallion, & Walnut Tart

     The eighth recipe I made from the Savory Tarts & Pies section (the 52nd recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Gruyere, Scallion, & Walnut Tart, on page 141.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).

      I used the Rich Pie Dough recipe for the tart crust.  The ingredient list for the Rich Pie Dough:  all-purpose flour, salt, baking powder, butter, and eggs. 

      The ingredient list for the filling:  Gruyere cheese, scallions, walnuts, unsalted butter, milk, cream, eggs, salt, pepper, and freshly grated nutmeg. 

      The dough rolls nicely and quickly, the filling ingredients are assembled into the tart crust, and it bakes in only 30 minutes, so it is perfect for a quick lunch or dinner as it all comes together quickly, especially if you have your tart pan and crust ready and waiting in the refrigerator.
      I was a little skeptical about the nuts in this, but they work wonderfully well and do not loose their crunchy texture, even after a couple of days in the frig and being warmed up in the microwave at school for lunch.  I made a full-size (11") tart and we had leftovers which Mark and I both took to work for lunches.  He said it warmed up very nicely in the microwave and was not soggy, etc. and I found that as well.  Definitely a repeat, the combination of flavors is wonderful.

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