Directions:
- Make pastry dough: 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) until incorporated. Squeeze a small handful of dough: If dough doesnt hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make tart shells: Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
- Reduce oven temperature to 350°F.
- Assemble goat cheese and tomato tarts: Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
- Assemble crab and tarragon tarts: Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
- Assemble pea, scallion, and pancetta tarts: Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
- Make custard and bake tarts: Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
- Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.1 Kcal (1424 kJ) | ||
| Calories from fat | 216.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 37% | |
|---|---|---|---|
| Cholesterol | 117mg | 39% | |
| Sodium | 227.11mg | 9% | |
| Potassium | 142.41mg | 3% | |
| Total Carbs | 23.21g | 8% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 292.19 Kcal (1223 kJ) | ||
| Calories from fat | 186.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 37% | |
|---|---|---|---|
| Cholesterol | 100.52mg | 39% | |
| Sodium | 195.12mg | 9% | |
| Potassium | 122.35mg | 3% | |
| Total Carbs | 19.94g | 8% | |
| Sugars | 1.46g | 7% | |
| Dietary Fiber | 1.1g | 5% | |
| Protein | 6.84g | 16% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 60.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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