- 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
- 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 doesn't 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.
- 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.
- 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.
- 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.
- 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.
- 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.