Savory Summer Tarts Recipe | Epicurious

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