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Fava Bean Tart

Fava Bean Tart

With aubergine “caviar”, sundried tomatoes, capers and Chlorotyri cheese. An alternative way to enjoy Santorini’s fava and an enjoyable Vegetarian or Vegan dish if you skip the cheese

Ingredients for 5 portions

  • For the Fava purée: ½ Medium onion roughly chopped, 200gr. Fava Nomikos Estate , 1 Bay leaf, Olive oil, 800ml. Water, Sea salt and black pepper
  • For the Fava tart: 200gr. fava purée, 50gr. fine semolina, 1 tea sp. Fine chopped peppermint
  • For the aubergine “caviar”: 3*220gr. White aubergines, 1 Medium Romero pepper, 4 tbl.sp. Chopped parsley, 2 tea sp. Minced garlic, Sea salt-ground pepper, 100ml. ext. virgin olive oil, 2 tbl sp white wine vinegar
  • To serve: Fava tarts, Aubergine “caviar”, 5 pieces Sundried tomatoes chopped into strips, 2 tbl sp Baby capers 150gr. Clorotyri or Feta cheese

Fava Purée

Rinse the fava beans with plenty of water and drain. In a small pot sweat the onion olive oil over medium heat. When soft add the fava beans, water, the bay leaf and simmer until soft and a bit creamy. Meanwhile, using a spoon, skim off any scum that accumulates on the surface. Transfer the mixture in a food processor; add two table spoons of olive oil, season and purée until smooth. Set aside.

Fava Tart​

In a mixing bowl combine all the ingredients until firm dough. Leave the dough to rest for 30 minutes in the refrigerator. Dust a surface with flour and roll the dough into a thin layer in about 0.7cm. Place the tart form on the dough and cut the circle around. Place the circle into the tart with the dusted side down and press gentle to form. Bake in preheated oven over 200C for 5 minutes.

Aubergine "Caviar"

Halve the aubergines and sprinkled with olive oil, salt, pepper and garlic. Put the pieces back together, wrap them with tinfoil and oven bake for 45 minutes in 190 degrees or until the aubergine flesh becomes very soft. Then with a spoon scrap out all the flesh and place it in a mixing bowl. Remove the skin and seeds from the pepper, chop very fine and stir it in the aubergine mixture. Then add the parsley, lemon juice, olive oil, season and stir well.

To Serve

Fill up the tarts with aubergine “caviar” and top with sundried tomato stripes, capers and cheese. Bake for another 6 minutes and serve immediately.
Tip: Fava is a great base for many tasteful combinations. Alternative fill up the tart with any other ingredient of your likes.