Top your tart with fresh green beans, tomatoes, onions and pickled garlic scapes from your garden.
1-1/2 cups all-purpose flour
1 tbsp finely chopped fresh chives, parsley, basil or a mix
1 tbsp sugar
1 tsp table salt
14 tbsp cold unsalted butter, cubed
1/4 cup ice water
1 398-mL can marinated artichoke hearts
1 cup cream cheese (one block)
1/2 cup toasted pine nuts
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
Large handful fresh basil
Zest and juice of 1 lemon
Salt and pepper
Step 1: For pastry, whisk first four ingredients until combined. Add butter, mix with a pastry blender until it forms small pea-sized pieces. Stir in just enough ice water to make a dough. Turn onto a floured surface and press into a ball. Form into a flat rectangle, wrap in plastic and chill 6 hours.
Step 2: Let dough come to room temperature. Preheat oven to 425°F.
Step 3: Roll dough out on a floured surface until 1/4" thick. Cut into 6 squares, and roll the edges toward the centre a bit to create a border. Each shell should be about 4-1/2" across. Place on a baking sheet and prick all over with a fork. Bake until golden. Cool.
Step 4: For pesto, combine all ingredients in food processor and pulse until smooth. Season with salt and pepper.
Step 5: To assemble tarts, top shells with pesto, baby arugula, shaved Parmesan and a variety of grilled vegetables.