Artichoke & broad bean tart with watercress pesto
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
- Prep:45 mins
Cook:1 hrs 5 mins
- Serves 12
Nutrition per serving
- kcal 636
- fat 49g
- saturates 20g
- carbs 30g
- sugars 3g
- fibre 5g
- protein 21g
- salt 1.49g
- 500g pack shortcrust pastry
- 500g broad beans
- 2 x 250g tubs ricotta
- 250ml tub crème fraîche
- 4 eggs, beaten
- 100g parmesan (or vegetarian alternative) or other hard cheese, grated
- zest 1 lemon
- 390g can or jar artichoke hearts, drained and halved
- 2 x 100g bags watercress
- 50g pine nuts
- 50g parmesan (or vegetarian Parmesan-style cheese), grated
- 3 tbsp olive oil
- juice 1 lemon
TipDon't have a large tart tin?
You can make in two 20cm tart tins instead. Just bake for 30-35 mins. You may have some of the filling left over.
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 watercress pesto.