List of Ingredients
- 12 OZ. of shelled fava beans
- 1 1/4 CUPS of all-purpose flour
- 1/4 CUP of unsalted butter
- 1/4 CUP of milk
- 2 of large eggs
- 1 of egg white
- 1 of garlic clove, crushed and peel on
- 1 SPRIG of thyme
- 2 TBSP. of parsley, chopped
- Grana Padano, grated
- Pecorino Romano, grated
- mixed sprouts
- salt
Method
Knead the flour with butter, egg whites, 4 Tbsp. water and a pinch of salt to form a smooth dough. Wrap in plastic wrap and refrigerate.
Bring water to a boil and add the fava beans. When the water starts to boil remove from the heat. Drain and peel the fava beans.
Sauté the fava beans with the garlic, thyme, parsley, and a pinch of salt.
Remove the thyme and purée the fava beans in a blender; transfer to a bowl. Add eggs, milk, 1 Tbsp. Grana Padano, and 2 Tbsp. Pecorino Romano, and stir to combine.
Preheat the oven to 350°F.
Roll out the shortcrust pastry dough to 1/10" thick. Cut into 6 rectangles (each 5” long). Line 6 round tartlet tins (5” diameter), allowing the corners to overhang like handkerchiefs.
Stuff the handkerchiefs with the fava bean mixture and bake for 15-18 minutes. Serve hot, garnished with a handful of fresh sprouts.