Instructions

1. Preheat the oven to 375°F (190°C) and position a rack in the center.
2. Roll out the thawed puff pastry sheet on a lightly floured surface. Press it into a 9-inch tart pan, trimming any excess. Prick the base with a fork.
3. Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake the pastry for 10 minutes.
4. Remove the weights and parchment paper, and bake for an additional 5 minutes until lightly golden.
5. While the pastry is baking, blanch the fava beans in a pot of boiling water for 2 minutes. Drain and rinse with cold water to stop the cooking process. Once cool, peel the outer skins from the beans.
6. In a bowl, whisk together the eggs, heavy cream, salt, freshly ground black pepper, and fresh thyme leaves.
7. Spread the grated cheddar cheese evenly over the baked pastry base, then scatter the prepared fava beans on top.
8. Pour the egg mixture over the cheese and beans, ensuring an even distribution.
9. Bake the tart for 25-30 minutes, or until the filling is set and the pastry is a deep golden brown.
10. Remove the tart from the oven and allow it to cool for a few minutes before slicing and serving. The tart is best enjoyed warm.