Artichoke & Broad Bean Tart with Watercress Pesto Recipe
Introduction
This artichoke and broad bean tart is a delightful combination of creamy ricotta, tender broad beans, and tangy artichoke hearts. Topped with a fresh watercress pesto, it makes a vibrant and satisfying meal perfect for spring or summer gatherings.
Ingredients
- 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 of 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 of 1 lemon
Instructions
- Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Roll out the shortcrust pastry and line a 28cm tart tin. Chill in the fridge for 30 minutes.
- Step 2: Meanwhile, make the watercress pesto by placing the watercress, pine nuts, 50g grated Parmesan, olive oil, and lemon juice into a food processor. Blitz until you have a thick sauce, then season to taste and set aside.
- Step 3: Cook the broad beans in boiling water for 1 minute. Drain and refresh under cold water, then peel off their outer skins. Set the peeled beans aside.
- Step 4: Line the tart pastry with greaseproof paper and fill with baking beans or weights. Bake for 10 minutes, then remove the paper and beans and bake for another 15 minutes until the pastry is light golden. Remove from the oven and reduce the temperature to 180°C (160°C fan)/gas mark 4. Keep the pastry case aside.
- Step 5: Mix the ricotta and crème fraîche with the beaten eggs. Stir in the 100g grated cheese and lemon zest, then gently fold in the peeled broad beans, being careful not to crush them.
- Step 6: Spread the filling evenly over the baked pastry case, then arrange the halved artichoke hearts on top.
- Step 7: Bake the tart for 30-40 minutes until the filling is set and golden. Serve warm with the prepared watercress pesto.
Tips & Variations
- If you don’t have a large 28cm tart tin, you can use two 20cm tart tins instead. Bake for 30-35 minutes; you might have some filling left over.
- Try substituting broad beans with fresh peas or shelled edamame beans for a different twist.
- For added texture, sprinkle toasted pine nuts on top of the tart just before serving.
Storage
Store any leftover tart covered in the refrigerator for up to 2 days. Reheat in a low oven until warmed through to maintain the pastry’s crispness. The watercress pesto is best served fresh but can be kept in an airtight container in the fridge for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broad beans for this tart?
Yes, frozen broad beans are a good alternative. Just cook them according to the package instructions, then peel the skins once cooled before adding to the filling.
Is this tart suitable for vegetarians?
Yes, as long as you choose vegetarian-friendly Parmesan or hard cheese, this tart is suitable for a vegetarian diet.
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Artichoke & Broad Bean Tart with Watercress Pesto Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and vibrant Artichoke & Broad Bean Tart paired with a fresh watercress pesto. Featuring a crisp shortcrust pastry filled with creamy ricotta, crème fraîche, broad beans, and tangy artichoke hearts, topped with a homemade watercress and pine nut pesto. Perfect for a light lunch or elegant brunch.
Ingredients
Scale
Pastry
- 500g pack shortcrust pastry
Filling
- 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 of 1 lemon
- 390g can or jar artichoke hearts, drained and halved
Watercress Pesto
- 2 x 100g bags watercress
- 50g pine nuts
- 50g parmesan (or vegetarian Parmesan-style cheese), grated
- 3 tbsp olive oil
- Juice of 1 lemon
Instructions
- Preheat and Prepare Pastry: Heat your oven to 190C/170C fan/gas mark 5. Roll out the shortcrust pastry and line a 28cm tart tin. Chill the pastry in the fridge for 30 minutes to ensure it stays firm during baking.
- Make Watercress Pesto: While the pastry chills, prepare the pesto by placing watercress, pine nuts, grated Parmesan, olive oil, and lemon juice into a food processor. Blitz until you get a thick, smooth sauce. Season with salt and pepper to taste, then set aside.
- Cook and Peel Broad Beans: Boil a pan of water and cook the broad beans for 1 minute. Drain and immediately refresh under cold water to cool. Peel off the outer skins of the beans carefully and set the tender inner beans aside.
- Blind Bake the Pastry: Line the tart case with greaseproof paper and fill with baking beans or weights to prevent shrinking. Bake for 10 minutes, then remove the paper and beans and bake for 15 more minutes until the base is lightly golden. Remove from the oven and lower the oven temperature to 180C/160C fan/gas mark 4.
- Prepare the Filling: In a mixing bowl, blend the ricotta and crème fraîche with the beaten eggs. Stir in the grated cheese and lemon zest. Gently fold in the peeled broad beans, taking care not to crush them to keep their texture.
- Assemble and Bake Tart: Spread the filling evenly over the pre-baked tart base. Arrange the drained and halved artichoke hearts evenly over the top. Return the tart to the oven and bake for 30-40 minutes, or until the filling is set and slightly golden on top.
- Serve: Remove the tart from the oven and allow to cool slightly. Serve warm accompanied by the fresh watercress pesto spooned over or on the side.
Notes
- If you don’t have a large 28cm tart tin, you can make the tart using two 20cm tins, baking for 30-35 minutes. You may have some filling leftover.
- For a vegetarian version, use vegetarian Parmesan or a hard cheese alternative that does not contain animal rennet.
- Peeling the broad beans is key to a tender and enjoyable texture; don’t skip this step.
- The watercress pesto can be made ahead and stored refrigerated for up to 2 days.
- Ensure not to over-bake the filling to keep it creamy and smooth rather than rubbery.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: artichoke tart, broad bean tart, watercress pesto, vegetarian tart, spring tart, ricotta tart
