Roasted Vegetable Tartlet – Fustini's Oils & Vinegars

Ingredients

• 2 cups flour
• pinch salt
• 2 sticks butter, cold and cut into small pieces
• 1 tablespoon Fustini's Garlic olive oil
• 1/4 cup cold vegetable stock
• 3 tablespoons bourbon
• 3 tablespoons butter
• 2 tablespoons Fustinis Tuscan Herb olive oil
• 4 tablespoons flour
• 2 cups milk
• pinch nutmeg
• salt and pepper
• 1 zucchini, cut into 1/2 inch slices
• 1 summer squash, cut into 1/2 inch slices
• 2 shallots, sliced thin
• 10 cherry tomatoes, cut in half and seeds squeezed out
• 4 ounces Emmenthaler cheese or Aged Swiss
• Bechamél