Served as dessert. Vegetarian dish.

8 Chopped Scallions,

6 oz Jar marinated Artichoke Heart

1 cup Light Cream

3 Eggs

1/2 teaspoon Salt

1 cup All purpose Flour

1/2 teaspoon Salt

8 Tablespoon Cold unsalted Butter, cut up

1 Egg

1 Garlic Clove, finely minced

4 Tablespoon Butter

Ground Pepper to taste

8 oz Gruyere Cheese, grated

1/2 cup Walnuts, toasted, cooled

Preheat oven to 375 degrees for 10 minutes. Saute scallions and garlic in butter until softened. Cut artichoke. Combine cream, eggs, salt and pepper in medium bowl. Sprinkle grated cheese over the bottom of the partially baked crust. Bake 35 minutes until golden and slightly puffy. Let rest. WALNUT PASTRY:- Process walnuts until coarsely ground. Add flour and salt to work. Place pieces of butter atop dry ingredients and pulse until mixture. Add egg and process just until mixture begins to hold together. Remove dough from processor and shape into a flattened disc. Cover Roll dough large enough to fit into 10 inch quiche or tart pan. Line chilled pastry with large sheet of aluminum foil.

Serves: 8

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