Fava, Feta, and Mint Tart with Lemon

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.
Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people


  • 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.