Savory Summer Tarts

Name: Savory Summer Tarts
Yield: Makes 12 (4-inch) Tarts
Ingredients: 2 1/2 cups all-purpose flour; 1 cup (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 fresh chives; 2 tablespoons finely chopped shallot; 1 1/2 tablespoons extra-virgin olive oil; 1/2 cup (1/2-inch) bread cubes; 1/2 cup jumbo lump crab meat, picked over (2 ounces); 1 1/2 teaspoons finely chopped fresh tarragon leaves; 1/4 teaspoon grated lemon zest; 2 pinches cayenne; 2 green onions, 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 large eggs and 1 large egg yolk; 3/4 teaspoon salt; 1/2 teaspoon black pepper; Special equipment: 12 (4-inch) flan rings

November 7, 2012

These versatile small tartlets can take top billing for a light lunch or play appetizer to a lazy weekend brunch. A creamy custard forms the backdrop for three fillings: goat cheese and tomato; crab and tarragon; and pea, onion, and pancetta. The empty pastry shells can be baked up to a day in advance, then filled and finished when you’re ready to eat. Pack them for a picnic—they’ll easily travel!

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