Cheese and mung bean tart
Ingredients for a tart pan 11 x 34 cm:
180 g cold butter
300 g flour
60 g finely ground pecorino
1 egg yolk
90 g parma ham
125 g heavy cream
40 g mung beans
70 g feta
Sprouts to garnish
Cut the butter into cubes and knead together with the flour, yolk and 40 g pecorino until a smooth dough forms. If the dough is to crumbly, simply add a splash of water. Wrap in cling film and cool for 30 minutes.
In the meantime, cook the mung beans until soft. Drain and rinse with cold water. Pat dry and save 2 tbsp for later.
Roll out the dough and gently press into a tart pan. Cool for another 30 minutes.
Heat the oven to 180°C.
Line the pastry with baking parchment and weigh down with beans or ceramic baking peas. Bake for 15 minutes. Carefully remove the parchment and beans and return to the oven for another 10 minutes.
Meanwhile, mix the eggs, cream and 20 g pecorino in a bowl. Season with salt, pepper and thyme.
Twist the parma ham in a rose like shape and place on the pasty. Pour in the egg mixture and top off with the feta.
Bake the tart for 25 minutes. Scatter over some mung bean sprouts and serve hot or cooled off.