In this recipe you’ll have a well balanced combination of different tastes, starting from the salty flavour of the parmesan cheese, passing through the delicate taste of broad beans and finishing with the tartness of the cream.
We do hope your palate will be appreciating all the ingredients and their features!
INGREDIENTS for 12 tarts:
200g – 1 !/3 cup all-purpose flour
100 g – 1 cup grated parmesan cheese
150 ml – 1/2 cup milk
150 g – 5 oz broad beans (fresh, canned or frozen)
30 g – 4 tbsp extra virgin olive oil
7 g – 1/2 tbsp dry yeast
Serve with:
a sprig of cherry tomatoes
1 cup sour cream mixed with chopped spring onions
Preheat the oven to 180 °C (350°F)
If you use fresh or frozen broad bean, boil them until tender, and then drain through a colander.
In a bowl sift together flour, parmesan cheese and dry yeast. Mix well to combine the dry ingredients. Add to the dry mixture the broad beans, milk and olive oil and stir until obtaining a stiff batter. Add salt if needed.
Spoon the batter into prepared muffin cups, filling 3/4 full.
Bake the tarts for 30 minutes or until tarts tops just begin to brown.
At the same time you can bake a sprig of cherry tomatoes to be served along with the tarts.
Serve the tarts with a dip of sour cream mixed with chopped spring onions.
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