Steps

• In the bowl of the stand mixer, combine the all-purpose flour, potato starch, grated Grana Padano, thyme (dried), black pepper, salt, and butter slightly softened out of the fridge.

• Work the ingredients by activating the stand mixer for several seconds using the flat beater until you get a sandy mixture (alternatively, you can use a food processor or work quickly with your hands).

• Then add the egg, cold water, and granulated sugar. Activate the stand mixer again until you get a smooth and uniform dough. Be careful not to overwork it to prevent it from becoming too elastic.

• Transfer the dough onto a lightly floured work surface, form a loaf, then wrap it in plastic wrap and place it in the refrigerator for 30 minutes. Meanwhile, prepare the filling.

• After the resting time for the shortcrust, roll it out with the rolling pin on the work surface to a thickness of about half a centimeter, then place the tart molds on top, press them, and cut out 7 discs.

• Place the dough well inside the molds, prick the base with a fork, then place a piece of parchment paper (preferably cut round) on top of each mini tart and some dried beans (or other dried legumes) on top for “blind baking”.

• Bake the mini tarts in a preheated oven at 356 degrees Fahrenheit and cook for 15/20 minutes in fan mode. When cooked, remove them from the oven, let them cool slightly, then remove the beans and parchment paper from the surface, after which you can fill them.

• Take the fresh peas and fresh fava beans, shell them, wash them (optional), and boil them in a pot of boiling water. Cook them for about 10/15 minutes from the resumption of boiling.

• In the meantime, take the barba di frate, clean it thoroughly, wash it, and also boil it in a pot of boiling water. Cook it for 10 minutes from the resumption of boiling.

• Continue the filling by preparing the goat cheese base cream. In a bowl, mix the goat cheese with extra virgin olive oil, salt, and pepper.

• When the peas, fava beans, and barba di frate are cooked, drain them and let them cool. Continue the preparation with the baking of the mini tarts.

• Once the mini tarts have cooled slightly, spread the previously prepared goat cheese on the base. You can use a teaspoon or a piping bag.

• In a bowl, pour the boiled peas and fava beans, season them with extra virgin olive oil, salt, pepper, dried or fresh mint, and shavings of Pecorino Romano. Mix and use a spoon to place the mixture on top of the goat cheese base.

• Finally, garnish the mini tarts with the boiled barba di frate, seasoned with extra virgin olive oil, salt, pepper, and a few drops of lemon juice. If desired, you can grate more Pecorino Romano on top. Serve immediately or at room temperature.