Just reading those words above is making me salivate. Chef Pace from Taste of Pace is back again with another #TastyThursday recipe that sounds exotic, but extremely easy to make. Just in time for the 4th of July! Wanting something a little light and refreshing, this is a recipe you should try. “Chefs will use any excuse to use favas when they are in season, because like most spring ingredients, they are fleeting! Favas are laborious, to say the least but the smokey meaty taste and vibrant green color is well worth the tedium. This tart makes a great brunch dish- perfect with a fresh-squeezed grapefruit mimosa! ” – Chef Pace
Mascarpone, herb ricotta, green garlic, artichoke, fava tart
Serves: 12, full rectangles
What you need:
1/2 sheet puff pastry, rolled out to fill a 1/2 sheet tray
4 oz. mascarpone cheese
4 oz. ricotta cheese
1/2 oz. mixed fine herbs (mint, basil, parsley)
2 oz. green garlic, thinly sliced
2 each artichokes, small- steamed and pulled apart
3 oz. favas, shelled, blanched and shocked
Garnish arugula flowers
How to make it:
Preheat oven to 375 degrees. Par cook the tart plain.
Spread mascarpone on the tart.
Sprinkle with green garlic and artichokes.
Cover with ricotta and fine herb mixture.
Crank oven to 400 degrees.
Cook until cheese is melted.
Garnish with favas and arugula flowers.