It’s again time for one of my favourite vegetables: fava beans! Last year I already introduced you to fava beans with a quick pasta dish, today I have a wonderful tart with feta and the favas!
Unfortunately I don’t have a garden anymore and so I cannot grow the beans myself, but luckily there’s a farmer on the market who sells this rarety. I do not use dried beans here!
Fava beans make more work than others beans, because you need to shuck them first, cook them and then shell them again. But the creamy buttery taste is totally worth it!
In this tart they are a perfect pair with the salty creamy feta. A light and delicious summer dish!
On year ago: goats cheese ice cream with strawberry swirls
Two years ago: honeyed peanut ice cream with dark chocolate chips
Three years ago: rice pudding with strawberries stewed in lemongrass and lime
Five years ago: strawberry melon soup
Fava Beans and Feta Tart
yields: one 28 cm tart (I prefer the tart pans with a removable bottom, which is enamelled)
Ingredients:
- 250 g plain wheat flour (type 405)
- 125 g butter
- sea salt
- 1 egg
- 350 g fava beans, shelled (from about 2 kg beans)
- clarified butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 eggs
- 200 g crème fraîche
- 1 slug of organic cream
- 20 leaves mint, torn
- 100 g feta from sheeps or goats milk
- black pepper, freshly ground
If the butter is quite cold, it’s most convenient to grate it coarsely. The grated butter can be used in an instant. Cube butter at room temperature.
Use a stand mixer to work the butter into the flour and salt. Add the egg and knead into a smooth dough.
Roll out the dough a bit larger than a 28 cm tart pan and line the pan with the dough. Cut off the rim and prick the dough several times with a fork. Let the dough rest for 30 minutes in the fridge. Keep leftover dough to patch holes after baking.
In the meantime shuck the beans.
Bring a pot of water to boil, salt it and cook the beans for 7 minutes. Drain and rinse with cold water. Shell the beans. Weigh the needed amount of beans (a bit more or less isn’t important here).
Line the tart bottom with baking paper and fill it with weights. Bake for 25 minutes at 180° C. Remove the weights and the paper and bake for another 10 minutes.
If the tart shell is broken anywhere you can now patch it with the leftover dough.
Sauté the onions in a small pan (or the pot you used for the beans) in a bit of clarified butter at medium heat until they are soft. Add the garlic and sauté for another minute.
Whisk the eggs with the crème fraîche and a slug of cream.
Sprinkle the tart bottom with the onions, the beans and the mint. Crumble the feta on top. Season with salt and pepper. Pour the egg mixture evenly on top.
Bake the tart for 40 – 50 minutes at 150° C until the top is lightly browned.
Serve right away!
Hach, noch eine Dicke-Bohnen-Liebhaberin 😉 Ich liebe sie auch, nicht, dass ich das je erwähnt hätte.
Die Dicken Bohnen sind einfach toll!