Savory Summer Tarts

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Ingredients for 12 servings

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

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