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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sheet ready-rolled puff pastry gluten-free, if needed
  • 100 g broad beans
  • 3 Tbsp Vegan green pesto
  • 1 garlic clove minced
  • ½ Lemon zested
  • 1 Tbsp finely chopped mint
  • Chilli flakes
  • Mint leaves

Method
 

  1. Preheat the oven to 190°C. Line a large baking sheet with parchment paper.
  2. Mix the pesto with the mint, garlic and lemon zest. Add a couple of pinches of chilli flakes, if liked.
  3. 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).
  4. Mix the beans with the remaining pesto and spoon over the tartlets (up to the border line).
  5. Put the tartlets onto the baking sheet and put it in the oven for 10-15 minutes until the edges are golden.
  6. Serve the tartlets warm or at room temperature, with mint leaves scattered on top.