1
Preheat oven to 400 degrees.
2
Lightly butter four, 4-inch tart pans.
3
Place all the dough ingredients in the bowl of the food processor fitted with the metal blade. Pulse until the mixture resembles coarse breadcrumbs. Use longer pulses until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes. (You can make the dough ahead of time and remove it from the fridge approximately 20 minutes before using.)
4
On a lightly floured board, roll out the dough to a 14-inch circle. Line the four tart pans with the dough. Trim the edges with a sharp knife and then prick the dough with a fork. Place the prepared tart pans onto a baking sheet.
5
For the zucchini: Cut the ends of each zucchini. Using a vegetable peeler, shave the zucchini lengthwise into thin slices, using up the entire vegetable. To make a rosette, tightly roll one strip. Repeat with the remaining strips. Place the rosettes upright on a board until you are ready to assemble the tart.
6
To prepare the cheese paste, combine the goat cheese, ricotta, chives, olive oil, salt and pepper together to form a smooth paste. Spread the mixture evenly over the dough lined tart bases.
7
Tightly pack the zucchini rosettes into the tart shells, standing them next to one another.
8
To make the oil drizzle for the zucchini, combine the olive oil, vinegar, a pinch of salt and 5-6 grinds of pepper and 1 tablespoon of chives in a small bowl. Drizzle this mixture over the zucchini.
9
Bake for 20-25 minutes in the center of the oven, until the crust is a pale golden brown.
10
To finish the dish, arrange the pea sprouts in a circle of four dinner plates. Intersperse the basil and cilantro leaves in and around the pea sprouts.
11
In a small bowl whisk all the vinaigrette ingredients together. When the tarts are ready, carefully place them in the center of each dinner plate, then lightly drizzle the vinaigrette over the herbs. Serve while the tarts are still warm.
