| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 8 | Servings | |
INGREDIENTS
| 8 | Chopped scallions, | |
| 6 | oz | Jar marinated artichoke hearts |
| 1 | c | Light cream |
| 3 | Eggs | |
| 1/2 | pt | Salt |
| 1 | c | All purpose flour |
| 1/2 | pt | Salt |
| 8 | tb | Cold unsalted butter, cut up |
| 1 | Egg | |
| 1 | c | Garlic; minced |
| 4 | tb | Butter |
| Ground Pepper To Taste | ||
| 8 | oz | Gruyere Cheese; grated |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:45 -0700 From: Gerald Edgerton <jerrye@wizard.com>
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