Lovely mini tarts, baked in 4-inch tart forms with removable bottoms. Filled with goat cheese, cherry tomatoes and green beans. Lovely for lunch or with a salad for dinner.
Servings: 64-inch tarts
For pastry dough (or start with store-bought pie pastry): *See Recipe Notes
2 1/2cupsall-purpose flour
1cupcold unsalted buttercut into 1/2-inch pieces
1/2tspsaltreduce if using salted butter
5 to 8Tbspice water
For goat cheese and tomato filling:
8haricots vertstrimmed and cut into 3-4 inch lengths
9grape or cherry tomatoeshalved
6rounds goat cheeseabout 1/2-inch thick
2tspfinely chopped chivesplus more for garnish
Salt and freshly ground pepper
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 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 2 portions. Flatten slightly, then wrap in plastic wrap and chill until firm, at least 1 hour.
Make tart shells: Arrange 6 tart tins (with removable bottoms) on a baking sheet. 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.
Preheat oven to 375°F.
Line shells with foil and fill with pie weights or dried beans to weigh down. 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, leaving in tins.
Reduce oven temperature to 350°F.
Assemble tarts: Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells, with ends resting on edge slightly. Place a round of cheese in the centre.
Whisk together custard ingredients. Fill shells with custard, leaving 1/2-inch of pastry exposed. Sprinkle chives over custard part, then add 3 tomato halves to each tart. Add a bit more custard if necessary, if they seem low.
Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool until warm, remove from tins and enjoy warm garnished with additional fresh chives. To make ahead, cool completely (in tins), cover and refrigerate (in tins). Re-warm by removing from tins and placing on a baking sheet in a 350F oven for a few minutes.
Notes: Pastry recipe will make enough pastry for 12 tarts. Since tart pans vary in size, I thought it was better to have too much, than too little. If you are only making the 6 tarts, you can refrigerate or freeze your extra dough for another batch later or some other pie or tart. Note that the filling/custard amounts are for 6 tarts. Double if you are making 12.If you are starting with store-bought pastry, you will need enough for 2 crusts for 6 tarts.