Artichoke & broad bean tart with watercress pesto

Artichoke & broad bean tart with watercress pesto

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(3 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 10 - 12

This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (10)

kcalories
636
protein
21g
carbs
30g
fat
49g
saturates
20g
fibre
5g
sugar
3g
salt
1.49g

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

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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.

Recipe from Good Food magazine, April 2010

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Comments

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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
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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
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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
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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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