Roasted Vegetable Tartlet

Directions

1. Pulse salt and flour in a food processor to combine. Add butter and olive oil and pulse 10 to 12 times to cut the butter in. Combine the vegetable stock and bourbon and while pulsing, slowly drizzle the liquid into the dry ingredients. Add just enough liquid for the dough to come together. Divide into three balls, wrap in plastic wrap, flatten into a disk shape and refrigerate overnight. Roll crust to 1/4 inch and cut to fit several tart pans. Pinch the edges clean and refrigerate 30 minutes before filling and baking.
2. Melt butter with Fustinis Tuscan Herb olive oil over moderate heat and add the flour. Whisk the roux over moderate heat for 3 to 5 minutes and add half the milk. Whisk until thickened and add the rest of the milk. Whisk over low heat until thick and creamy. Season with nutmeg, salt and pepper and set aside.
3. Preheat oven to 400 degrees. Lay zucchini and summer squash on a sheet pan and roast in a hot oven until slightly browned and fully cooked - 10 to 15 minutes. Turn the heat down to 350 degrees. Divide the cheese between the tart pans, sprinkling on the bottom. When the vegetables are cooked, cut into small pieces and combine with the shallots. Divide the vegetable mixture between the tart pans and pour the bechamel into the pans just to cover. Top with a few cherry tomatoes and bake in oven until crust is done and bechamel is browned - 10 to 20 minutes. Serve immediately