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Fava Bean and Young Pecorino Torta

Serve at room temperature or hot as an appetizer or with a salad for a light main course.

Scale

Ingredients

Crust

Filling

Instructions

Crust

  1. Combine the flour and salt in a food processor and pulse once. Remove the butter from the refrigerator just before using and slice the one stick of butter into small cubes. Add the butter and the egg yolk to the flour. Pulse the food processor until the mixture is the size of small peas (about 15 times). Then while the food processor is running, very slowly pour the ice water through the spout until the dough forms a ball. Remove the dough from the food processor and wrap in wax paper and place in the refrigerator for at least 1 hour.
  2. Quickly roll out the dough to slightly larger than the size of the tart pan (see equipment note) to a thickness slightly less than a ¼ -inch. Flip the parchment paper and dough on to the tart pan and remove the parchment paper. 
  3. Neatly tuck into corners and edges. Tear away the excess dough. 
  4. Pierce the dough all over with the tines of a fork. Chill until ready to use.

Filling

Notes

Special equipment: