Savory Summer Tarts

Savory Summer Tarts
Photo by John Kernick

Ingredients

  • 8 grape or cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon grated lemon zest
  • 2 ½ cups all-purpose flour
  • 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
  • ¼ cup thawed frozen baby peas
  • + 18 more ingredients
    • 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
    • ¾ cup whole milk
    • ½ cup (1/2-inch) bread cubes
    • 1 ½ teaspoons tarragon
    • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
    • 2 teaspoons finely chopped chives
    • ½ tablespoon extra-virgin olive oil
    • ¾ cup heavy cream
    • 3 whole large eggs
    • 12 (4-inch) flan rings
    • 2 tablespoons shallot
    • pie weights or dried beans
    • 4 thin slices pancetta
    • 2 pinches cayenne
    • ½ cup jumbo lump crabmeat
    • 5 to 8 tablespoons ice water
    • 1 ½ tablespoons extra-virgin olive oil
    • 1 large egg yolk

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) unt...

View full recipe at Epicurious

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