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 a delicious meal just minutes away if you do.
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!
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.
- 4 4-inch squares butter based puff pastry, thawed (either store bought or quick whole wheat puff pastry)
- 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 ½ lemon
- salt and freshly ground black pepper
- chive flowers for garnish (optional)
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper; set aside.
- 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 ¼ 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.
Welcome! I'm Marissa, and I write this blog. I write about the recipes that propel me (and hopefully you) into the kitchen. 
Oh, my goodness–this looks so lovely. I love favas, lemon, mint, feta…everything you’ve got in here, basically. I must make this.
Thank you – I think you’ll like it!
Beautiful!!
I need to start cooking with fava beans more, you just inspired me Marissa!!
what a fun, summery dish! I’m still so impressed by the puff pastry!
Thanks – it’s fun to experiment with savory and sweet ways to use it.
Beautiful recipe and very creative !!!
Thanks Giovanna.
They look fantastic! And fresh and delicious food gifts like these are the best! 😀
Thanks Lorraine.
Beautiful! Now I just need to get the willpower to actually peel each and every individual fava bean… 🙂
Or look for really small, fresh pods and skip the peeling. 🙂
Now I really have to give the puff pastry a try! This tart is one favorite ingredient on top of the other
Hi Paula – me too, love them all!