Based on the "green tart" in Crank's Fast Food, Lester's nice Brit-vegetarian cookbook. The puff pastry could have puffed more, but the fava beans and extra lemon zest are a definite improvement over the original.
3 pounds fava beans in their pods, about 2 or 2.5 c after shelling
1/3 c shelled English peas
1 sheet frozen puff pastry, defrosted
1 leek, white part sliced
5 garlic cloves, minced
1 green onion, white and green parts sliced
1 TJs can artichoke hearts, halved
4 oz spinach, roughly chopped
zest and juice of 1 Meyer lemon
1/8 t ground nutmeg
2 eggs, beaten together
salt and pepper
slices of brie
Spend a sunny afternoon shelling fava beans in the backyard. Come inside for a moment to blanch the waxy-coated fava beans in some boiling water for a few minutes (3-ish) and rinse them in cold water. Bring them back outside, and use your fingernails to remove the actual fava beans from their waxy coating. Shell the peas while you're at it.
Preheat the oven to 450F and flour a large baking sheet. Place the puff pastry on the baking sheet, roll it out into a large rectangle, and poke the middle part where the filling will go with a fork. Get the veggies prepped if they aren't already.
Saute the leek, garlic, and white parts of the green onion in some olive oil. Add the artichoke hearts, fava beans, peas, and as much of the spinach as will fit in your pot. Cook over medium-low heat until the spinach is wilted and most of the liquid is evaporated. Add the rest of the spinach, along with the lemon zest, nutmeg, and green parts of the green onion, and cook until all the spinach is wilted and the beans are tender. Turn off the heat and stir in the eggs, lemon juice, and salt and pepper.
Dump all of the filling onto the puff pastry, even though it looks like a lot, and spread it into an even layer that covers the forked part. Cover loosely with foil and bake for 18 minutes. Lay the brie slices on top, remove the foil, and bake uncovered for another 6 minutes until the egg is set and the brie and veggies have a few toasty spots. Cut into six slices (1-2 slices per person) and serve with boiled fingerling potatoes.