Broad Bean and Feta Filo Tart

This delicious broad bean and feta filo tart with new potatoes is the summer meal you need, great for lunches or for a light meal with friends.

Summer is the time for quick and easy light meals, whether for lunch or supper, and to make the most of summer produce it is good to use seasonal vegetables which are at their peak.

This filo tart is the perfect option for summer and the recipe is quick and easy to prepare.

Jump to:

• Broad beans
• Ingredients
• Step by step
• Serving ideas
• More to try
• Recipe
• Reviews

Broad beans

Broad beans are known as fava beans in the USA and other countries.

They are typically shelled then cooked and podded before eating. The young beans are soft and vibrant.

Broad beans are in season in the UK from the end of June to mid September and you can grow your own quite easily at home in a vegetable patch if you have the room, or in an allotment.

I picked the broad beans for this recipe at the local pick your own fruit and vegetable farm where I live in Surrey.

Stored in a cold place, they last quite a long time after picking – at least a week in my experience.

This recipe is a great way to use up veggies left over from another meal. If you have some leftover cooked broad beans as well as new potatoes this will be even quicker and easier!

Ingredients

Freshly picked broad beans, leftover cooked new potatoes, some feta (I used light feta style cheese to reduce the calories), and a few filo pastry sheets are the main ingredients you need to put together this easy filo tart.

Olive oil is used to make the pastry lovely and crispy!

Add some freshly picked mint leaves if you have it growing in your garden to serve.

Feta and broad beans are both enhanced by the addition of mint. The saltiness of the feta goes so well with the creamy broad beans and the crunch of pastry.

As a quicker shortcut you can use frozen broad beans (defrosted) in place of fresh.

Step by step

1. Remove the broad beans from their pods and cook them for 5 minutes in boiling water. Drain, put the beans in cold water and then remove the skins from the broad beans. Leave to cool.
2. Preheat the oven. Oil the base of a roasting tray and slip a few strips of parchment in the base of the tray before you start layering the filo pastry sheets so that you can use them to lift the tart out of the tray after baking.
3. Unfold a sheet of filo pastry and put it in the tray, oil with 1 tsp olive oil. Repeat three more times.
4. Scrunch the edges of the pastry to make an edge to your tart. The tray helps here as a free form filo tart is quite difficult to make, the edges of the tray help to create the edges of the tart.
5. Slice your cooked new potatoes and arrange them on the pastry.
6. Crumble over the feta cheese and sprinkle over the cooked broad beans.
7. Season with black pepper and drizzle over one further teaspoon of olive oil.
8. Bake for approx. 25 minutes until golden.
9. Garnish with some fresh mint leaves and serve with your favourite salads.

Serving ideas

I like to serve this tart with a green salad for lunch, since it is quite light you can serve half the tart per person if you like, as we do.

Or, if you are more restrained and have a lighter appetite, a quarter of the tart might be enough for you!

Especially if served with more than just a green salad, perhaps add in a couscous, bean or rice salad. I love butternut squash and giant couscous salad.

Deliciously crispy on the outside and full of summery flavours, it is a great recipe to make for picnics too.

I’d make it the same day so it doesn’t go soft in the fridge. You can also reheat it for 15 minutes in a low oven if you want to serve it warm the next day.

More to try

More broad bean recipes you should check out this summer:

• Broad bean mint dip
• pearl barley risotto with spring vegetables from Thinly Spread
• marinated broad beans from The Hedge Combers
• fusilli with broad beans, mascarpone and thyme from Bangers & Mash

Recipe

Sending this over to One Potato Two Potato with Helen from Family Friends Food and Michelle from Utterly Scrummy

and to Meat Free Mondays with Jac from Tinned Tomatoes