Heat oven to 190C/170C fan/gas 5.
Roll out the pastry and line a 28cm tart
tin. Chill for 30 mins. Meanwhile, make
the pesto. Place the watercress, pine
nuts, Parmesan, olive oil and lemon juice
in a food processer and blitz to a thick
sauce. Season to taste and set aside.
Cook the broad beans for 1 min in a
pan of boiling water. Drain and refresh
under cold water, then peel off the outer
layer. Place the peeled beans to one side.
Line the tart with greaseproof paper and
fill with baking beans. Bake for 10 mins,
remove the paper and beans and cook
for 15 mins more until light golden. Remove
from the oven and reduce temperature
to 180C/160C fan/gas 4. Set aside the
pastry while you make the filling.
Mix the ricotta and crème fraîche with
the beaten eggs. Stir in the cheese and
lemon zest, then fold in the broad beans,
taking care not to break or crush. Spread
over the tart case, then place artichoke
hearts on top. Bake for 30-40 mins,
remove and serve warm with the