The fourth recipe I made from the Savory Tarts section of Nick Malgieri’s “The Modern Baker” for the Modern Baker Challenge was the Gruyère, Scallion and Walnut Tart. I had BIG trouble finding Gruyère even though Switzerland is a neighboring country, but finally, I discovered some! Thus, it was time to make the tart. I was kind of tired of big tarts and quiches, so I decided to make really tiny mini tartlets. I again chose the no-roll flaky dough, and the amount was just enough for 10 mini tartlet forms. I had about half left of the custard filling, so I stuck it back into the fridge and used it for the next Modern Baker tart (Swiss Onion Tart).
This tart was AMAZING. I wasn’t really convinced the Gruyère would be good in the tart because plain it was just blah, but baked it was fantastic!!! And as Sara suggested, I toasted the walnuts so the wouldn’t have a rubbery taste. This is a keeper!