Difficulty: [usr 2]
Preheat the oven to 210°C (th. 7). Roll out the puff pastry and line 4 tart molds, allowing the edges to drape generously. Brush with beaten egg yolk, prick the bases with a fork, and weigh down with dried beans. Bake for 15 minutes until golden. Remove from the oven and let cool completely.
In boiling salted water, cook the sweet peas, broad beans, shelled peas, and green beans separately until just tender. Cool under cold water, drain well, and remove the outer skins from the broad beans. Set aside.
Quarter the tomatoes, remove the seeds, and dice finely. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the finely chopped onion until softened but not browned. Add the diced tomatoes, minced garlic, thyme, and savory. Simmer for 10 minutes. Remove from heat, stir in the peas, broad beans, and chopped green beans. Season with salt, pepper, and a pinch of sugar.
Spoon the vegetable mixture into the cooled tartlet bases. Arrange shelled peas and thin slices of Parmesan alternately on top. Drizzle with the remaining olive oil, add a grind of black pepper, and garnish with fresh basil leaves.
Note: Prepare the vegetable filling the night before for deeper flavors as it marinates with the herbs.
