When broad beans are in season, eating broad beans freshly picked with bread and extra virgin olive oil is a must for people who live in Abruzzo. The broad beans are a very versatile vegetable, we should not enjoy them only in the traditional way, so I thought to to make a finger food recipe. The freshest fava beans are tender and sweet and you can make a smoothy cream with a delicate texture that goes well with the short crust pastry made with wholemeal farro flour. The farro flour makes savoury tarts very fragrant and flavourful, perfect to enjoy with a cream of fava beans. I have garnished the tartlets with pecorino cheese shavings and borage flowers. This delicious finger food is high in fibers, proteins, vitamins and antioxidants, and they have an amazing look with the edible flowers on the top , these savoury tarts are perfect to serve as appetizers or party food.
For about 30 tartlets
Ingredients for the savoury short crust pastry
250g of wholemeal farro flour
1 egg yolk
90 g of extra virgin olive oil
1 teaspoon salt
½ teaspoon of sugar
50 ml of milk
Ingredients for the broad beans cream
1,5 kg of beans with their pods or approximately 200g of fava beans without outer shells
2 tablespoons of extra virgin olive oil
A slice of onion
Pecorino cheese for garnish
Borage flowers for garnish
Sift the flour into a large bowl. Add the other ingredients for the short crust, start to rub in with your finger. At the beginning the dough resembles to the bread crumb then continue to knead the dough until will be firm.
Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Take a little ball of dough and squeeze it into the tartlets molds. Cut off the excess of dough around the edges with your fingers.
Place the moulds in a baking dish and bake at 175 ° C for 20-25 minutes.
Remove the tartlets from the molds
Break open the pods and shell out the broad beans into a bowl. Remove the outer shell of the beans as they can make the cream grainy and with a dull green.
In a saucepan heat the olive oil with the onion, then add the broad beans, half glass of water and salt to taste.
Cover the pot with a lid and cook until the beans are soft, about for 10-15 minutes. Don’t let the broad beans became dry but leave some cooking water that will be used to blend them.
Blend the fava beans with a drizzle of extra virgin olive oil until the cream will be smooth. Let it cool
Fill up the shortcrust tarts with broad beans cream and garnish as desired with pecorino cheese shavings. Finish with a borage flowers on the top.
Consume within a day