Broad Bean Tarts with Mascarpone and Ricotta
Broad Bean Tarts with Mascarpone and Ricotta
Ingredients
- 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
See full instructions on: www.deliciouseveryday.com
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