8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 pt Salt
1 c All purpose flour
1/2 pt Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 cl Garlic, finely minced
4 T Butter ea
Ground pepper, to taste 8 oz Gruyere cheese, grated
WALNUT PASTRY 1/2 c walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and
garlic in butter until softened. Cut artichoke 2. Combine cream,
eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese
over the bottom of the partially baked crust. 4. Bake 35 minutes
until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1.
Process walnuts until coarsely ground. Add flour and salt to work
2. Place pieces of butter atop dry ingredients and pulse until
mixture 3. Add egg and process just until mixture begins to hold
together. Do 4. Remove dough from processor and shape into a
flattened disc. Cover 5. Roll dough large enough to fit into 10
inch quiche or tart pan. 6. Line chilled pastry with large sheet of
aluminum foil and fill with
Yields
8 servings