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Crushed Peas, Broad Beans & Edamame Bites

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Elegant mini tartlets filled with a vibrant mash of peas, broad beans, and edamame, topped with creamy whipped goat cheese and optional seed granola—ideal for springtime entertaining or refined appetizers.

Ingredients

Units Scale
  • For the tart shells:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup almond flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 egg yolk
  • 1–2 tbsp cold water
  • Pinch of salt
  • For the filling:
  • 1/2 cup green peas (blanched)
  • 1/2 cup broad beans (blanched and peeled)
  • 1/2 cup edamame (shelled and blanched)
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • Toppings:
  • 4 oz goat cheese
  • 2 tbsp Greek yogurt or crème fraîche
  • Fresh basil or microgreens (for garnish)
  • 2 tbsp savory seed granola (optional)

Instructions

  1. In a food processor, pulse all-purpose flour, almond flour, salt, and chilled butter until crumbly.
  2. Add egg yolk and cold water, pulsing until the dough just comes together.
  3. Press dough into small tartlet molds and chill for 20 minutes. Preheat oven to 350°F (175°C).
  4. Blind bake tart shells for 15 minutes or until golden. Let cool completely.
  5. Blend peas, broad beans, and edamame with olive oil, lemon zest, lemon juice, salt, and pepper until roughly mashed but still textured.
  6. Spoon the mash into the cooled tart shells.
  7. Whip goat cheese with Greek yogurt or crème fraîche until smooth and creamy. Pipe a small dollop on top of each tartlet.
  8. Garnish with fresh basil or microgreens and sprinkle with savory seed granola if using.
  9. Serve chilled or at room temperature.

Notes

  • Dough can be made ahead and refrigerated overnight.
  • Use pre-made mini tart shells to save time.
  • Blanched vegetables can be prepared a day in advance and refrigerated.
  • Omit seed granola for a nut-free version.

Nutrition

Find it online: https://yumfoodusa.com/crushed-peas-broad-beans-edamame-bites/