Strawberry Basil Pesto Tartlets

Preheat oven to 350°F.

For the shortbread, in the bowl of a food processor, pulse together flour, butter and pepper to a fine crumb. Add olives and continue pulsing 5-6 times until olives are finely minced.

Scrape dough onto a flat surface and knead a few times to form a ball. Dust surface lightly with flour and roll dough to 1/8 inch thickness.

Cut out shapes using a 3-inch flower cookie cutter. Rework and roll out dough as needed to make 16-18 flowers.

Gently transfer each flower into a muffin pan, allowing the petal ends to curl up the sides of muffin molds. Bake on center rack of oven for 12-13 minutes until bottoms and petal ends are light golden. Remove pan and let cool.

For basil pesto, blend together basil, Parmesan, pine nuts, olive oil, garlic and salt and pepper with a hand immersion blender. Set aside.

Slice strawberries in half lengthwise; carve each half into a heart shape.

Place a basil leaf on a shortbread flower, top with a slice of Cambozola, teaspoon of pesto and a strawberry heart. Repeat steps to make 16-18 tartlets.

Garnish with microgreens just before serving.