Artichoke & broad bean tart with watercress pesto

Artichoke & broad bean tart with watercress pesto

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(4 ratings)

Prep: 45 mins Cook: 1 hr, 5 mins

Easy

Serves 10 - 12
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (10)

  • kcal636
  • fat49g
  • saturates20g
  • carbs30g
  • sugars3g
  • fibre5g
  • protein21g
  • salt1.49g
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Ingredients

For the tart

  • 500g pack shortcrust pastry
  • 500g broad bean

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 x 250g tubs ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 250ml tub crème fraîche
  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g Parmesan (or vegetarian alternative) or other hard cheese, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 390g can or jar artichoke heart, drained and halved

For the pesto

  • 2 x 100g bags watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 50g pine nut
  • 50g Parmesan (or vegetarian Parmesan-style cheese), grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Comments (8)

isabellep's picture
2.5

A bit eggy and bland for my liking, but quite easy to make.

jo108's picture

It worked out well, Looked like the pic, although lots left over that didn't fit in the pastry. Too lemony. I don't think I'd put any lemon in next time. And it needs seasoning which isn't in the recipe. The pesto is not that tasty and also increases the lemon flavours. I served it with the pesto and also honey roasted cherry tomatoes (River Cottage Veg) and the latter was a lot more popular. NB i had to use Finely grated cheddar as was unable to get veggie hard cheese, so that may have adversely affected the flavours. I would make this again but with the above adjustments.

dieffenbachia's picture
3.75

The end result was very tasty but note the 28cm tart tin should be DEEP. I used a shallow one and about 1/3 of the ingredients were wasted.
I made a gluten free shortcrust which worked perfectly by substituting half and half fine cornmeal and white rice flour for normal flour.

wldhntress's picture

Recently made this with the broad beans we grew this year. Nice and delicate, I did add more artichoke as we didn't quite have the 500g in broad beans. Served with a simple rocket salad and balsamic vinegar (which I thought added to the tart). I too would also say that the zest of a whole lemon is a tad overpowering, so would use slightly less next time.

Jeff's picture

Good delicate combination of flavours in the tart however the lemon is a bit over powering so I think I'll leave it out next time. Needs a lot of seasoning.

flirtinflight's picture
5

I halved the recipe - although I forgot to halve the cooking time when the pastry was cooking so that was a little over done. But apart from that the recipe it's self is very nice.

emmapell's picture

Really delicious - served this at a dinner party attended by some vegetarians and got a lot of positive comments and requests for the recipe. I made the pesto too but don't think it's necessary if you're short of time. Hadn't realised how critical baking beans (or teaspoons) are when pre baking the pastry - do use something do the sides of your tart don't collapse!

wendytarpley's picture
5

Really delicious. I halved the recipe as two tarts is quite a lot. It tasted really great, and we just used plain pesto from a jar instead of making watercress pesto.

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