Broad bean - goat’s cheese

Broad bean - goat’s cheese

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1/2 teaspoon instant dried yeast
125g flour
1/2 teaspoon salt
2 tablespoons olive oil

Colour topping

Quantity Ingredient
250g podded broad beans
2 tablespoons olive oil
salt and ground black pepper

White topping

Quantity Ingredient
2 tablespoons creme fraiche or sour cream
80g soft goat’s cheese

Method

  1. To make the white topping, mash together the crème fraîche and goat’s cheese.
  2. To make the pizza dough base, combine the yeast with 20 ml lukewarm water in a small bowl and set aside for 5 minutes, or until foamy. Place the flour in a large bowl and make a well in the middle. Add 50 ml lukewarm water and the salt, olive oil and the yeast mixture. Mix thoroughly, pulling the flour inwards. Work the dough by hand, adding a little more flour if necessary.
  3. Tip onto a floured work surface and knead the dough until smooth and elastic. Place in a lightly oiled mixing bowl and cover with a damp cloth. Leave to rest in a warm place for 1 hour, or until doubled in size. Preheat oven to 210°C.
  4. Roll the pizza dough out into 12 cm × 15 cm rectangles. Spread the goat’s cheese mixture over the base and bake for 15 minutes.
  5. To make the colour topping, cook the beans in salted boiling water for 3 minutes, or until tender. Drain. If the beans have a hard skin, remove after cooking. Heat the oil in a frying pan and sauté the beans for 1–2 minutes. Season with salt and pepper.
  6. Arrange the beans on the upper part of the base and return to the oven for 5 minutes. Remove from the oven and add a little more goat’s cheese mixture on the lower part, if desired.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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