The broad bean is believed to be the original bean of Europe. Most major archaeological sites contain the remains of the broad bean which, because of its widespread distribution and capacity for being dried and transported, was a staple food, especially for the poor. Young beans were eaten raw in some countries, while older beans those with the black spot - were only fit for boiling and then passing through a sieve to leave the tough skin behind. Superstition surrounds the broad bean and there are numerous stories of avoidance and refusal to eat them, the commonest reason being that the souls of the dead migrate into them. But, in spite of such legends, there are many people today who are addicted to the broad bean. The crisp texture of the uncooked bean gives this tart an unexpected crunchiness. However, you can pre-cook the broad beans if you prefer. Some cooks also prefer to skin the beans before final cooking. After all, this is not just a tart for bean addicts but for all who like a colourful tart.