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1
Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice.
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2
Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
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3
Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball.
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4
Wrap and refrigerate for at least an hour.
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5
Roll dough out on a floured surface until thin.
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6
Cut to fit 4 small tart pans or 1 medium one.
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7
(There will be leftover dough; wrap and freeze or refrigerate for another use.)
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8
Press dough into tart pans, and prick surface all over with a fork.
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9
Refrigerate again for an hour.
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10
Heat oven to 350 degrees.
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11
Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned.
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12
Set aside for up to a few hours, or proceed immediately.
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13
Cut zucchini in quarters lengthwise.
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14
Dice each strip into 1/2-inch pieces.
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15
Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic.
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16
Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes.
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17
Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green.
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18
Remove from heat and cool.
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19
Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
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20
Spread zucchini pesto over baked tart shells.
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21
Toss greens with olive oil, lemon juice, salt and pepper to taste.
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22
Pile greens into tart shells and serve.
