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I promised you a couple of recipes to go with that quick whole wheat puff pastry that’s now in your freezer. It’s there right? In neat little 4-inch squares? I hope so, because you’ve got delicious meals just minutes away if you do, like Chicken Pot Pie with Puff Pastry and this Fava, Feta and Mint Tart with Lemon.

Fava Feta and Mint Tart with Lemon

In a roundabout way, this post comes to you from Tom and Barb – who are our good friends and also happen to be building one of the greenest homes in the world! They had a huge CSA share complete with a bag of plump, shiny fava beans that they had no time to prepare. I was seriously giddy when they offered them to us and this recipe is how we used them. Thank you Tom and Barb!

Fava Beans

Our growing season is slower than many, so you may be past favas. If you are, shelled English peas would be equally delicious. Just give them a quick blanch in boiling water and swap them in if you like.

Fava, Feta, and Mint Tart with Lemon

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Course: Appetizer
Calories: 265
Servings: 4 people
These tarts are small, but very rich. Pair them with a green salad and you’ll have a satisfying meal. Also, if your puff pastry is frozen, thaw it in the refrigerator for a few hours or overnight before baking.


  • 4 4-inch squares butter based puff pastry thawed (either store bought or quick whole wheat puff pastry – see recipe notes below)
  • 1 ½ pounds fresh fava beans in-pod weight
  • 4 ounces feta cheese crumbled
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon chopped fresh thyme
  • juice and zest of 1/2 lemon
  • salt and freshly ground black pepper
  • chive flowers for garnish optional


  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • Bring a large pot of water to boil. Split fava pods lengthwise and slide your finger along the inside to coax the beans into a bowl. Add beans to boiling water and cook for 2-3 minutes (longer for larger beans); lift out with a slotted spoon into a strainer and rinse to cool. Pierce each fava bean’s outer skin with your thumbnail and transfer inner beans to a small bowl, discarding skin. Set aside.
  • Arrange squares of puff pastry on prepared baking dish. Bake at 400 degrees for 20 minutes.
  • While the pastry squares bake, add fava beans, feta, chives, mint, thyme, and lemon zest and juice to the bowl of a food processor; pulse 4 or 5 times until mixture is combined and fava beans are unevenly chopped. Add salt and pepper to taste and pulse once more. (Alternately, you can mix this all together in a medium bowl, using the back of a fork to crush fava beans to your desired size.)
  • Once the pastry squares have baked for 20 minutes, remove from the oven and spoon 1/4 of the fava mixture on top of each pastry square. Return to oven and bake 15 minutes more. Transfer tarts to a platter or individual plates. Serve sprinkled with fresh chive flowers if desired.



Calories: 265kcal | Carbohydrates: 35g | Protein: 17g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 326mg | Potassium: 486mg | Fiber: 9g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. savorysaltysweet says:

    Oh, my goodness–this looks so lovely. I love favas, lemon, mint, feta…everything you’ve got in here, basically. I must make this.

    1. Marissa says:

      Thank you – I think you’ll like it!

  2. Reem | Simply Reem says:

    I need to start cooking with fava beans more, you just inspired me Marissa!!