Mini Vegetable-Pesto Tarts

summary

directions

Whole Wheat Pâte Brisée:

1. Combine both flours and salt in the bowl of a food processor and pulse to combine. 
Add the cold butter and toss gently with your hands to distribute. Pulse until the butter is the size of small peas, about 15 times. Stream the ice water into the food processor through the feed tube while pulsing, until the mixture is still crumbly but holds together when gently squeezed. You may not need the full amount of water.
2. Transfer the mixture to a large bowl. Using your hands, gently toss to ensure any unmixed flour is evenly distributed throughout. Next, divide the mixture into 3 equal parts. Take 1 of these parts and divide it into 2 equal halves. Then, combine 1 of these halves with another of the initial thirds. This will give you 3 portions: 1 large, 1 medium and 1 small.

Pesto:

1. Preheat the oven to 250°F. Spread the pine nuts in a single layer on a small baking sheet. Toast until fragrant and light golden brown, about 10 minutes. Set aside to cool.
2. In the bowl of a food processor, combine the pine nuts, basil, parmesan, salt and pepper. Process until mixture forms a rough paste, about 1 minute. Add the lemon juice and olive oil, and continue to process until smooth, about 1 minute longer.
3. Transfer to an airtight container and refrigerate for up to 1 week if not using immediately.

For assembly:

1. Preheat the oven to 400°F with a rack in the center position.
2. On a lightly floured work surface, roll the dough to a scant ⅛-inch thick. Using a small overturned bowl or a round cutter, cut twelve 4-inch circles from the dough, rerolling the scraps once if necessary.
3. Fit the discs of dough into the cavities of a 12-cup muffin pan and use a fork to dock the bottom of the dough to prevent it from puffing in the oven. Refrigerate the prepared muffin pan until the dough is firm, about 15 minutes. Fit a paper cupcake liner into each cavity on top of the chilled dough and fill with pie weights or dried beans.
4. Blind bake the dough for 25 minutes, then carefully remove the cupcake liners and pie weights from each cavity. Return the muffin pan to the oven and bake 10 minutes more, until lightly golden and firm to the touch. Set aside to cool while you prepare the filling.
5. Use a mandoline to thinly slice the carrot lengthwise into 1/16-inch planks. Toss with olive oil, salt and pepper and arrange in a single layer on a rimmed baking sheet. Roast the carrot slices until tender, about 10 minutes. Set aside to cool.
6. Meanwhile, use the mandoline to thinly slice the yellow squash and zucchini into 1/16-inch planks. Keeping the two colors of squash separate, place in large bowls and generously season with salt. Set aside for about 10 minutes to allow the squashes to release some of their moisture. Remove the strips of squash from the bowl and blot dry with paper towels. Trim the carrots, yellow squash and zucchini lengthwise into strips about ½-inch wide.
7. Spoon about 1 tablespoon of ricotta into each tartlet crust and top with about 1 tablespoon of pesto. Carefully arrange the prepared vegetable slices on top of the pesto, forming a rosette. You’ll have enough of each vegetable to make 4 carrot, 4 yellow squash and 4 zucchini tartlets. Drizzle each with olive oil and sprinkle with freshly ground black pepper.
8. Bake the tartlets until the filling is bubbling, about 25 minutes. Let cool slightly in the pan, then use a small offset spatula or a butter knife to carefully remove the tartlets from the pan.
9. Serve warm or at room temperature, garnished with edible flowers or fresh herbs.

notes