I admit, more than half I ate before I had even chance to think about tarts. Aside peas and broad beans, the rest of this meal are leftovers.
I prefer dough made of buckwheat flour or rice, but the summer heat dissuading from kitchen work. Maybe if I had a cooling room… But no. Sorry. Therefore, the base is puff pastry, although the preparation of muffins were not, by no means, easy. Everything glued to everything, and I cut these damned circles, then I was putting the dough in the refrigerator, take dough out of the fridge, Cut another damned circle and опять from scratch.
Around fourth circle I had a sincere desire to eat raw stuffing. 🙂
But it finally I have made enough tarts.
Stuffing is also was improvised. I had half a pound of broad beans, I was peeling them and I put small grains into one cup and larger to another. Large went to pesto, small to stuffing.
And then go also leek and peas.
Fast, green and gold snack.
Enjoy it 🙂
25 ounces of cooked beans
25 ounces fresh green peas
2 tablespoons coconut milk
1 tablespoon coconut oil
(optional) grated cheese
- Cut circles from pastry, arrange the molds for mini tarts and put in the fridge.
- Cook broad beans and peel the skins.
- Chop leek into thin half-slices.
- Heat the oil in a frying pan.
- Translate leek into heated pan, add salt and fry until leek is soft.
- Season with pepper, add the peas and broad beans. Fry for about a minute, stirring thoroughly.
- Put vegetables aside to coll them down.
- Heat the oven to 400°F
- Egg whites whisk into a thick foam. Add the coconut milk and egg yolks. Mix gently.
- In the pre-prepared puff pastry teach 2 – 3 tablespoons of vegetables, add a tablespoon or two (it all depends on how deep are our tart forms are) the egg. At the top, we can add a little grated cheese.
- Put in the oven and bake for about 20 minutes.