Broad bean tarts with mascarpone and ricotta

Flaky golden pastry squares are topped with a gloriously creamy broad bean, lemon, mint, mascarpone and ricotta filling. Simple, easy and scrumptious.

4 sheets of frozen puff pastry, thawed
1 egg, beaten (optional)
¾ cup broad beans, fresh or frozen
¾ cup mascarpone
½ cup ricotta
1 tbs fresh mint leaves, finely chopped
1 tbs parsley, finely chopped
2 tbs grated parmesan cheese
zest of 1 lemon
salt and pepper, to taste
pea shoots and extra mint leaves to garnish

View the full recipe at Delicious Everyday →