Tortino di Fagiolino (green bean tart)

Don't be put off by the fancy Italian name. This is like a spiffed up green bean casserole if you really look at it. However, I give this tart a 5 ***** rating. Trust me, it's a winner. I loved this simple tortino (pie) and can't wait to make it again and again. 

You fry the wonderful onions and garlic and add them to cut up cooked green beans (fagiolini). Flat Italian Romano beans would be ideal in this recipe, but I am rarely lucky enough to find them, so I used haricot vert. Plain old fresh "green beans" work perfectly.

I served this with a side of little roasted pomordorini (cherry tomatoes) for a fantastic light supper. See how translating into Italian makes all your food sound more delicious!


Tortino di Fagiolini (green bean tart)

Nutrition Facts
Serving Size 190g (6 Dinner servings)

Amount Per Serving
Calories 157
Total Fat 8.6g
Saturated Fat 3.1g
Cholesterol 163mg
Sodium 191mg
Total Carbohydrates 11.2g
Dietary Fiber 4.2g
Sugars 3.2g
Protein 10.5g


1 1/2 pounds green beans (Roma, haricot vert or regular green beans)
salt & pepper
olive oil
1 onion, sliced thin (I prefer red onions for this dish)
2 small garlic cloves, chopped
5 eggs
1/2 cup grated fresh Parmesan
1/4 cup milk
1 cup bread crumbs (optional - not included in stats)

Start by lining an 8" or 9" springform pan with foil.
Butter it well, and even spray it with some PAM if you can, so the tortino doesn't stick.

Bring a large pot of salted water to the boil.
Add the green beans and boil just until tender, 3 to 6 minutes, depending on the thickness of the beans.
Drain the beans, and immediately shock them in a bowl of salted ice water to stop the cooking.
When the beans are just cool, drain again.
Coarsely chop the beans into pieces approximately 1 1/2 inches in length and place in a large bowl.

In a large sauté pan, heat the olive oil over medium high heat until hot.
Add the onion and cook, stirring frequently, until the onions are translucent and begin to color.

Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Don't add the garlic any earlier or it will burn - and burned garlic is just NASTY!
Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.

Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmesan, milk.
Season with salt & pepper (You need about a 1/2 teaspoon of salt here, at least).

Stir the egg mixture into the green bean onion mixture in the bowl and pour into your prepared well greased foil lined pan.

Spread the optional breadcrumbs on top of the pie and press down.
Drizzle with some olive oil so the crumbs crisp up.
I added some extra Parmesan for good luck!

Bake for 30-35 minutes until the tortino is set.
Let cool on a rack and remove from the springform pan.

Best served warm, but also excellent at room temperature.

Cook's Notes: For a more decadent dish, replace the fagiolino with asparagi (asparagus) and some shredded prosciutto.