Name: Savory Summer Tarts
Cook time: 45 min
Total time: 2 1/2 hr (includes making pastry)
Yield: Makes 12 (4-inch) tarts
Ingredients: 2 1/2 cups all-purpose flour; 2 sticks cold unsalted butter, cut into 1/2-inch pieces; 1/2 teaspoon salt; 5 to 8 tablespoons ice water; 8 haricots verts, trimmed and cut into 1 1/2-inch pieces; 8 grape or cherry tomatoes, halved; 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log); 2 teaspoons finely chopped chives; 2 tablespoons finely chopped shallot; 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 cup (1/2-inch) bread cubes; 1/2 cup jumbo lump crabmeat (2 oz), picked over; 1 1/2 teaspoons finely chopped tarragon; 1/4 teaspoon grated lemon zest; 2 pinches cayenne; 2 scallions, thinly sliced; 1/2 tablespoon extra-virgin olive oil; 1/4 cup thawed frozen baby peas; 4 thin slices pancetta; 3/4 cup whole milk; 3/4 cup heavy cream; 3 whole large eggs; 1 large egg yolk; Equipment: 12 (4-inch) flan rings; pie weights or dried beans

Image may contain Food Bread Pita and Pizza

Savory Summer TartsJohn Kernick

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

Cooks' notes:

•Tart shells can be baked 1 day ahead and kept on trays at room temperature, wrapped tightly in plastic wrap.
•Filled baked tarts can be kept at cool room temperature 2 hours.
•To make 1 large (11-inch) tart, prepare a half recipe of dough and, when fitting it into the tart pan, cut off excess dough, leaving a 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Choose 1 filling and triple the ingredient quantities for the filling (for a large pea tart, youll need only 5 slices pancetta); use the entire custard recipe. Bake shell as above. Bake filled tart 30 to 35 minutes.

Recipe notes

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Almost Cannoli Galettes

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Halloumi Lasagna

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Flan de Queso

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Sour Cherry and Campari Galette

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.