Ingredients for 8 people:2 round sheets of puff pastry500 g freshly shelled broad beans or peas (or frozen ones if out of season)4 spring onions60 g grated aged pecorino cheese100 g fresh sheep’s milk ricotta4 La Vialla Style Small Sun-dried Tomatoes1 sprig of mint1 egg yolk2 tbsp milk3 tbsp Extra Virgin Olive Oil salt pepper
Cook the broad beans in boiling water for 5 or 6 minutes; strain them and remove their skins (peas do not require this step). Clean the spring onions, chop the white part and half of the green part, then sweat them in a heavy-bottomed frying pan with the olive oil. When cooked, put them in a food processor with the broad beans, pecorino, ricotta, sun-dried tomatoes (well drained of their oil) and mint leaves. Blend until you have a smooth cream, which you will then season with salt and pepper. Lay one of the round sheets of puff pastry on a baking tray lined with greaseproof paper, spread the broad bean cream on it – leaving 2 cm free around the edge – and cover with the other sheet of pastry (aligning the edges). Place a glass upside-down in the centre, press it down slightly and use a sharp knife to divide the pastry around it into 12 equal sections. Twist each section. Remove the glass, brush the surface of the tart with the egg yolk beaten together with the milk, and bake in a preheated oven, at 220 °C, for approximately 30 minutes.