Broad beans and pesto tartlets
These broad beans and pesto tartlets are not only super easy to make, but can easy be vegan and/or gluten-free if you use vegan pesto and gluten-free puff pastry. They are perfect party nibbles during the Summer or can be served as a light lunch with salad on the side.
Ingredients
Method
- Preheat the oven to 190°C. Line a large baking sheet with parchment paper.
- Mix the pesto with the mint, garlic and lemon zest. Add a couple of pinches of chilli flakes, if liked.
- Unroll the pastry and cut out 8 cm rounds or squares. Make a border with a blunt knife by drawing an inner circle or square. Using a fork, poke the base, then brush with some pesto (up to the border line).
- Mix the beans with the remaining pesto and spoon over the tartlets (up to the border line).
- Put the tartlets onto the baking sheet and put it in the oven for 10-15 minutes until the edges are golden.
- Serve the tartlets warm or at room temperature, with mint leaves scattered on top.