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    Home » Recipes » Tarts

    Published on Jul 14, 2017. Modified on May 24, 2024 by bakingqueen74. This post may contain affiliate links. 16 Comments

    Broad Bean and Feta Filo Tart

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    Jump to Recipe

    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.

    Broad bean filo tart with mint leaves.

    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.
    Broad bean tart on a rack.

    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.

    Portion of filo tart with feta and broad beans on white plate.

    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

    Broad bean filo tart with mint leaves.

    Broad Bean and Feta Filo Tart

    A light summery tart topped with broad beans and feta, made with filo pastry.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Lunch
    Cuisine: Mediterranean
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 315kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 150 g broad beans shelled
    • 4-5 large new potatoes cooked and sliced
    • 4 sheets filo pastry
    • 5-6 tsp olive oil
    • 100 g light feta cheese
    • black pepper to season
    • 5-6 fresh mint leaves to serve
    UK Measurements – US Measurements

    Instructions 

    • Cook the broad beans in a large pan of boiling water for approx 5 minutes. Then drain, pour into cold water and remove the skins. Set aside to cool.
      150 g broad beans
    • Preheat your oven to 180℃ / 350℉.
    • Take your roasting tray (I used a deep one) and spread 1 tsp of olive oil on the base.
    • Fold a few strips of parchment paper across the base of the tin so you can get the tart out after baking more easily.
    • Unfold the first sheet of filo pastry and place in the tray. Pour 1 tsp of olive onto the pastry and spread it over carefully. Then place the next sheet on top and again pour on the oil and spread it out. Do this with each of the four sheets, finishing with oil.
      4 sheets filo pastry, 5-6 tsp olive oil
    • Scrunch the edges of the pastry to make an edge.
    • Put the sliced new potatoes on the base of the tart on top of the filo pastry sheets.
      4-5 large new potatoes
    • Crumble over the feta cheese and then pour on the cooked broad beans.
      100 g light feta cheese
    • Season with pepper and drizzle over the last teaspoon of olive oil.
      black pepper
    • Put the tray in the oven and bake for approx. 25 minutes until golden.
    • Garnish with the mint leaves and serve with your favourite salads.
      5-6 fresh mint leaves
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    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

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    Reader Interactions

    Comments

    1. Vanesther says

      July 25, 2017 at 5:30 am

      OOh yum! Feta and broad beans – what a wonderful combination!

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:19 pm

        Thanks Vanesther, so yummy!

        Reply
    2. Karen Burns-Booth says

      July 22, 2017 at 10:21 am

      LOVE the look of this Lucy, but then I am a BIG fan of the humble broad bean! Thanks for including my recipe too! Karen

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:20 pm

        You are very welcome Karen. I wish broad beans were around for longer!

        Reply
    3. Jemma says

      July 20, 2017 at 7:52 am

      This looks amazing. I love a filo tart and obviously anything with feta on it, yum!

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:21 pm

        Isn’t filo the best!

        Reply
    4. Michelle @ Greedy Gourmet says

      July 18, 2017 at 8:48 am

      I definitely don’t have enough tart (the good kind) in my life. Added to todo list because things gotta change around here. Lovely flavour combo!

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:21 pm

        🙂

        Reply
    5. Helen @ family-friends-food.com says

      July 17, 2017 at 9:04 pm

      This looks fabulous. Broad beans and feta are such a delicious combination. Thanks for linking up with #OnePotato Two Potato 🙂

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:21 pm

        Thanks Helen!

        Reply
    6. Emma @ Supper in the Suburbs says

      July 16, 2017 at 2:49 pm

      This looks delish! I love broad beans. Our local pick your own has tonnes atm. Will definitely be making this.

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:22 pm

        love a good pick your own!

        Reply
    7. Choclette says

      July 15, 2017 at 5:17 pm

      Ooh, that looks super yummy Lucy. I love this time of year for all the wonderful summery veg. Especially homegrown veg – mmmmm!

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:23 pm

        Homegrown has to be the best doesn’t it!

        Reply
    8. Jane says

      July 15, 2017 at 4:32 pm

      Oh Lucy, that looks so dreamy! I totally want to reach over and snap off a (not so) little piece of that filo!!!
      Jane x

      Reply
      • bakingqueen74 says

        July 25, 2017 at 9:23 pm

        thanks Janey! 🙂

        Reply
    5 from 2 votes (2 ratings without comment)

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