Artichoke & broad bean tart with watercress pesto

800 kcal or less artichoke heart artichoke hearts broad bean broad beans buffet lunch entertaining feed a crowd for a crowd mains make ahead over an hour parmesan pine nut pine nuts savoury tarts spring spring vegetable quiche summer summer recipes vegetable quiche vegetarian quiche vegetarian tart watercress

N/A

Source

Ingredients

500g pack shortcrust pastry

500g broad bean

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 heart , drained and halved

2 x 100g bags watercress

50g pine nut

50g parmesan (or vegetarian Parmesan-style cheese), grated

3 tbsp olive oil

juice 1 lemon

Method

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.