Puff Pastry Tarts with Ricotta and Fava Bean Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 275 grams Puff pastry dough
- 280 grams fresh Broad bean
- salt
- 1 shallot
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp honey
- freshly ground peppers
- 6 slices Bacon
- 250 grams Ricotta cheese
- Cress (for garnish)
Preparation steps
Preheat a convection oven to 180°C (approximately 350°F).
For the puff pastry: Place the puff pastry on a work surface. Cut into 12 6 x 6 cm (approximately 2 1/4 x 2 1/4 inch) squares. Place on a parchment-lined baking sheet and bake for 10-15 minutes. Carefully remove the puff pastry from the baking sheet and allow to cool completely.
For the topping: Blanch the fava beans in a pot of boiling salted water for 6-8 minutes. Drain. Peel and finely chop the shallot. In a bowl, whisk the lemon juice with the vinegar, oil and honey, and season with salt and pepper to taste. Fold the beans and shallots into the lemon juice mixture.
Cut the bacon in half and cook until crispy in a skillet. Drain on paper towels.
For serving: Crumble the ricotta on top of the puff pastry. Top each with 1 tablespoon of the bean salad. Top with the bacon and garnish with the watercress.
