Artichoke & broad bean tart with watercress pesto

Name: Artichoke & broad bean tart with watercress pesto
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 500 grams pack shortcrust pastry; 500 grams broad bean; 2 x 250g tubs ricotta; 250 milliliters crème fraîche; 4 eggs, beaten; 100 grams parmesan (or vegetarian alternative) or other hard cheese, grated; 1 zest lemon; 390 grams or jar artichoke heart, drained and halved; 2 x 100g bags watercress; 50 grams pine nut; 50 grams parmesan (or vegetarian Parmesan-style cheese), grated; 3 Tbsps olive oil; 1 juice lemon

Artichoke & broad bean tart with watercress pesto requires roughly 1 hour and 50 minutes from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 534 calories, 25g of protein, and 22g of fat each. Head to the store and pick up pack shortcrust pastry, pine nut, jar artichoke heart, and a few other things to make it today. If you like this recipe, you might also like recipes such as Lamb, Artichoke, and Broad Bean Tagine, Broad Bean, Ham And Cheese Tart, and Crushed broad bean pesto.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Roll out the pastry and line a 28cm tart tin. Chill for 30 mins. Meanwhile, make the pesto.

Ingredients you will need

Pesto

Roll

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.

Ingredients you will need

Lemon Juice

Watercress

Olive Oil

Pine Nuts

Parmesan

Sauce

Cook the broad beans for 1 min in a pan of boiling water.

Ingredients you will need

Fava Beans

Water

Equipment you will use

Frying Pan

Drain and refresh under cold water, then peel off the outer layer.

Ingredients you will need

Water

Place the peeled beans to one side.

Ingredients you will need

Beans

Line the tart with greaseproof paper and fill with baking beans.

Ingredients you will need

Beans

Bake for 10 mins, remove the paper and beans and cook for 15 mins more until light golden.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove from the oven and reduce temperature to 180C/160C fan/gas

Equipment you will use

Oven

Set aside the pastry while you make the filling.

Mix the ricotta and crme frache with the beaten eggs. Stir in the cheese and lemon zest, then fold in the broad beans, taking care not to break or crush.

Ingredients you will need

Fava Beans

Lemon Zest

Ricotta Cheese

Cheese

Egg

Spread over the tart case, then place artichoke hearts on top.

Ingredients you will need

Artichoke Hearts

Spread

Bake for 30-40 mins, remove and serve warm with the watercress pesto.

Ingredients you will need

Watercress

Pesto

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

500grams

pack shortcrust pastry 500grams

broad bean 2

x 250g tubs ricotta 250milliliters

crème fraîche 4

eggs, beaten 100grams

parmesan (or vegetarian alternative) or other hard cheese, grated 1

zest lemon 390grams

or jar artichoke heart, drained and halved 2

x 100g bags watercress 50grams

pine nut 50grams

parmesan (or vegetarian Parmesan-style cheese), grated 3Tbsps

olive oil 1

juice lemon

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.