Artichoke & broad bean tart with watercress pesto
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
Difficulty and servings
Serves 10 - 12
Preparation and cooking times
Prep 45 mins
Cook 1 hr 5 mins
Vegetarian
- 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.
Don'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.
PER SERVING (10)
636 kcalories, protein 21g, carbohydrate 30g, fat 49 g, saturated fat 20g, fibre 5g, sugar 3g, salt 1.49 g
Recipe from Good Food magazine, April 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/408620/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
FOR THE TART
- 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
FOR THE PESTO
- 2 x 100g bags watercress
- 50g pine nuts
- 50g Parmesan (or vegetarian Parmesan-style cheese), grated
- 3 tbsp olive oil
- juice 1 lemon
Buy ingredients
Search Good Food
Warm Puy lentil, cherry tomato & halloumi salad
Ready in just 30 minutes, this is a great after-work supper for four (or with leftovers for lunch for two)
102
ratings
Difficulty and servings
Serves 10 - 12
Preparation and cooking times
Prep 45 mins
Cook 1 hr 5 mins
Vegetarian
Ingredients
FOR THE TART
- 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
FOR THE PESTO
- 2 x 100g bags watercress
- 50g pine nuts
- 50g Parmesan (or vegetarian Parmesan-style cheese), grated
- 3 tbsp olive oil
- juice 1 lemon
PER SERVING (10)
636 kcalories, protein 21g, carbohydrate 30g, fat 49 g, saturated fat 20g, fibre 5g, sugar 3g, salt 1.49 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
13 April 2011
msfriendly rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 February 2012
MamaP commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
Today
Jodie Rees rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.