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.
44-inchsquares butter based puff pastrythawed (either store bought or quick whole wheat puff pastry - see recipe notes below)
1 ½poundsfresh fava beansin-pod weight
1tablespoonchopped fresh chives
1tablespoonchopped fresh mint
1teaspoonchopped fresh thyme
juice and zest of ½ lemon
salt and freshly ground black pepper
chive flowers for garnishoptional
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 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.