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
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